My Favorite Chicken Adobo Recipe 

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INGREDIENTS:

2 lb Bone- In Chicken*

1 tsp Black Peppercorns (3g)

Crushed ⅓ c Light Soy Sauce (90g)

⅓ c Rice Vinegar (90g)

3 Cloves Garlic Minced

2 Bay Leaves

4 Coins Ginger

1 qt Chicken Stock (500ml) Used Separately

Neutral Oil 1 Onion Sliced

1 Tbsp Brown Sugar (15g)

1 Tbsp Butter (15g)

2 tsp Fish Sauce (10g)

Salt To Taste

Scallions Sliced for Optional Garnish

Rice On the Side

STEPS:

Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat

Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side

Scrape the pan clean** with a tiny amount of Stock and place a layer of Onions in the pan

Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway

Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes

Remove the meat, and strain the Sauce

Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce

Add the Cooked Meat*** back in and simmer with the lid off until the Sauce becomes a thick Glaze

Salt to Taste, garnish with some sliced Scallions and serve over warm Rice

*I prefer bone-in skin-on cuts for this, because the skin and bones will add flavor and texture to the final sauce. Drums are great because they kind of suck in lots of other recipes, so I normally stockpile for adobo. But bone-in thighs also work well for this dish

**If the crust on the pan is brown, keep it for flavor, if it is black, just wash it out, start the next step with a clean pan, and use less heat next time

***For the most elevated version of this dish, you can strip the meat off the bones before adding it back to be glazed in the sauce

As a proud Filipino, I'd like to tell you that your recipe is correct because literally every household in here have their own recipe or version of adobo. In my family alone, my father likes his adobo with too much sauce, my mother likes it dry and almost fried and I like it salty and spicy with just the right amount of sauce.

There's no wrong way to make adobo, but if your adobo ended up tasting bad, you made it wrong

Yup! Not traditional, but what food is? Adobo has a different variation depending on the region and household. Don't worry, we dont gatekeep 😊

There is no right way to cook adobo it varies from different regions

Shredding it reminds me of what grandma use to cook back in the Philippines, specifically Cebu.

She cook it like an adobo and after than she shred the chicken and put it in a Jar and we used it like an appetizer, spread or even use it as an aromatic for some few vegetable dishes to give it a chicken flavor

Don't worry, there's no "exact recipe" for adobo. As long as you put garlic, soysauce and peppercorn the rest just depends on your preference.

just so you know ginger on adobo is not that mortal of a sin 🤣

Not so lucky for me.

Butter on Adobo. Pakyu

Well, adding ginger helps remove the "fishiness" of meat

As a Filipino, I don't mind you adding ginger in Adobo…For me, Adobo is an all around ulam or viand…Just don't be like that certain "chef" who uses olive oil and other foreign ingredients for the Adobo…now THAT'S a meal that will disown someone in the family…

Nah bro don't worry as long as the foundation of adobo is in there it's fine, there's a lot variation of it here some use coconut milk, some use butter and etc, Adobo is quite versatile

Actually there's no traditional adobo recipe ..since different region or household in Philippines has its own recipe. All you have to do is to have a soy sauce and vinegar which is the main ingredients of adobo tho there's is also a version of adobo called "Adobong Putik" which translated to "White Adobo" which is cooked similar to regular adobo but without a soy sauce which makes the dish not dark hence the name adobong puti

Adobo is flexible.. as long as you have your basic ingredients anything else you add is just for fun. I think authenticity is overrated anyway.

Make it little more dry and we call it an adobo flakes

That's two dishes already, Adobo on the first half, chicken pastil at the end

You can do the same with leftover lechon or left over roast chicken with higher acidity.

There is no strict rules with Adobo, as long as it's savoury and comforting.

"Disown me…" hahaha
Very Filipino 😂