Adobo is the national dish of the Philippines, and usually one of the first things that come to mind when you think of Filipino food. As a Filipina, I felt obligated to make great adobo at home.
Through the years I’ve experimented with various ratios and vinegars until I landed on a recipe that my tastebuds loved. I also eliminated the issue of dry chicken adobo, using a simple tool!
I’m sharing my tips for getting moist and flavorful Filipino chicken adobo recipe in the YouTube video above. I hope this helps you on your journey of making your own treasured adobo recipe at home!
2 lbs chicken thighs or drumsticks 4 chicken eggs (optional)*
2 tbsp oil
4 garlic cloves, smashed and skins removed
5 whole black peppercorns
2 dried bay leaves
1⁄3 cup soy sauce**
1⁄3 cup + 3 tbsp apple cider vinegar***
Meat thermometer (optional)****
1. Heat up the oil in a medium sized pot over medium-low heat.
2. Add the garlic cloves, peppercorns, and bay leaves. Saute until
the garlic becomes soft and fragrant.
3. Next, add your chicken. Allow the outside of each chicken to
brown as much as possible without burning the garlic.
4. Add the soy sauce, apple cider vinegar, and eggs.
5. Cover your pot and allow the adobo to simmer on low heat for
about 5 minutes.
6. After 5 minutes, check the temperature of the thickest part of
the biggest piece of chicken in your adobo. If it still hasn’t reached 165oF, continue simmering. Once it reaches 165oF, turn off the flame.
At this point, you can stop cooking. Enjoy your fragrant adobo with a side of rice!
After step 6, remove the chicken and eggs from the sauce to prevent overcooking. Continue simmering the sauce on low heat for another 20-25 minutes to thicken the sauce. Return chicken and eggs in the sauce, and allow them to sit overnight for the flavors to better develop.
* I usually add one 15 oz can of pre-
cooked and peeled quail eggs, which
really livens up the party.
** I normally use Filipino soy sauce
brands, like Datu Puti or Silver Swan. Still, I’ve made adobo with low
sodium soy sauce before, and the adobo still ended up tasting amazing.
*** I highly recommend a vinegar created from apple, sugarcane, or coconut because they have a sweeter flavor profile. If you only have distilled white vinegar, add about 2 tablespoons of sugar to your recipe.
**** If you don’t have a thermometer, just simmer until the chicken is no longer pink in the thickest part of the biggest piece of chicken.