This Chicken Adobo is a family recipe of Tony Pangilinan which I adapted, but have barely changed. Tony is one of the warmest people you’ll ever meet and this meal is a reflection of him. Comforting, delicious and best shared with a group, I hope you’ll give this a try.

Filipino adobo—very different from Spanish adobo—is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. It’s a brilliant dish that turns basic staples into deliciousness. Because it’s vinegar-based, it also keeps well in the fridge!

Filipino Chicken Adobo

Chicken and vegetables cooked in vinegar and soy sauce. Tangy and salty and keeps for days in the fridge.

Print Recipe Pin Recipe

Course Main Course

Servings 8

Ingredients

  

1x2x3x

• 3/4 cup rice or white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic minced
• 1/2 tsp black pepper
• 2 bay leaves
• 8 chicken thighs fat trimmed
• 2 Tbsp vegetable oil
• 3/4 cup water
• 2 medium potatoes chopped
• 4 medium carrots sliced
• 2 cups white rice
• salt to taste
• 2 tsp cornstarch

Additions

• 4 jalapenos chopped
• ginger root grated

Variations

• 1 1/2 lb pork shoulder or butt cubed (instead of chicken)
• 1 can coconut milk (instead of water)
• chicken schmaltz (instead of vegetable oil)

Tried this recipe?Let us know how it was!