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!
Ingredients
- 2 lbs chicken thighs or drumsticks
- 2 tablespoons oil
- 4 garlic cloves, smashed and skins removed
- 5 whole black peppercorns
- 2 dried bay leaves
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
Directions
1. Heat up the oil in a medium sized pot over medium-low heat.
2. Brown the chicken in batches so as not to overcrowd the pot
3. Add the soy sauce, vinegar, garlic, peppercorns, and bay leaves
4. Cover with a lid and simmer on lowest heat for 35-45 minutes, or until chicken is tender.
5. Drain liquid from the can of quail eggs and add the quail eggs into the pot. Simmer for another 5 minutes
6. Enjoy your fragrant adobo with a side of rice. It tastes even better the day after!
Recipe
Chicken Adobo Recipe
Ingredients
- 2 lbs chicken thighs or drumsticks
- 2 tablespoons oil
- 4 garlic cloves smashed and skins removed
- 5 whole black peppercorns
- 2 dried bay leaves
- ⅓ cup soy sauce
- ⅓ cup apple cider vinegar