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A classic Filipino dish featuring chicken braised in a savory and tangy sauce made from soy sauce, vinegar, garlic, and peppercorns, resulting in tender meat and a rich, flavorful gravy.
Total Time
95 mins
Servings
4
Calories
850
Difficulty
easy
1 whole head, peeled and chopped
1 piece, chopped
8 pieces
sliced
chopped, for garnish
Peel and chop 50g of garlic.
Chop 60g of palm sugar into small pieces.
Place 8 pieces (approximately 1.4 kg) of chicken thighs and legs into a large bowl.
Season the chicken with 1 teaspoon of ground black pepper and add 1 tablespoon of black peppercorns.
Add the chopped 50g of garlic and 60g of chopped palm sugar to the chicken.
Pour in 0.5 cup of regular soy sauce, 0.25 cup of dark soy sauce, and 0.5 cup of cane vinegar over the chicken.
Add 3 bay leaves to the mixture and thoroughly mix everything by hand, ensuring the chicken is well coated in the marinade.
Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 3 to 12 hours.
Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
Add the marinated chicken pieces to the hot pan and sear them until browned on all sides.
Remove the seared chicken from the pan. Add 1 large sliced onion to the same pan and fry until caramelized.
Return the seared chicken to the pan with the fried onions.
Pour the remaining marinade from the bowl into the pan with the chicken and onions.
Add 1 cup of water to the pan.
Cover the pan and simmer the chicken for 2 periods of 30 minutes each, turning the chicken halfway through to ensure even cooking and flavor absorption.
Serve the cooked Chicken Adobo hot over steamed rice.
Garnish with chopped green onions before serving.
1 whole head, peeled and chopped
1 piece, chopped
8 pieces
sliced
chopped, for garnish
Peel and chop 50g of garlic.
Chop 60g of palm sugar into small pieces.
Place 8 pieces (approximately 1.4 kg) of chicken thighs and legs into a large bowl.
Season the chicken with 1 teaspoon of ground black pepper and add 1 tablespoon of black peppercorns.
Add the chopped 50g of garlic and 60g of chopped palm sugar to the chicken.
Pour in 0.5 cup of regular soy sauce, 0.25 cup of dark soy sauce, and 0.5 cup of cane vinegar over the chicken.
Add 3 bay leaves to the mixture and thoroughly mix everything by hand, ensuring the chicken is well coated in the marinade.
Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 3 to 12 hours.
Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
Add the marinated chicken pieces to the hot pan and sear them until browned on all sides.
Remove the seared chicken from the pan. Add 1 large sliced onion to the same pan and fry until caramelized.
Return the seared chicken to the pan with the fried onions.
Pour the remaining marinade from the bowl into the pan with the chicken and onions.
Add 1 cup of water to the pan.
Cover the pan and simmer the chicken for 2 periods of 30 minutes each, turning the chicken halfway through to ensure even cooking and flavor absorption.
Serve the cooked Chicken Adobo hot over steamed rice.
Garnish with chopped green onions before serving.
Per serving (4 servings)
Calories
850
Daily Value
43%
Dietary Information
Per serving (4 servings)
Calories
850
Daily Value
43%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.