Chicken Adobo
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Chicken Adobo
 A Philippine dish of chicken braised in vinegar and soy sauce, with potatoes. In a large bowl, combine: 1 (3 to 4 pounds) whole chicken, cut into serving parts ¼ cup soy sauce 1 onion, peeled and sliced thinly 1 head garlic, peeled and minced ½ teaspoon peppercorns 2 bay leaves Massage onto the meat and place in the refrigerator to marinate for about 30 minutes. Drain the chicken well, reserving the liquid and aromatics. In a wide, heavy-bottomed skillet over medium heat, heat: ¼ cup canola oil Add and cook, turning as needed, until lightly browned and halfway tender: 2 large potatoes, peeled and sliced into rounds With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from the pan except for about 1 tablespoon. Add the chicken, including the onions, garlic, and bay leaves. Cook, turning occasionally, until lightly browned. Add, and boil, uncovered and without stirring, for about 2 to 4 minutes: ½ cup vinegar Add: the reserved marinade Add the water and stir to combine: 1 cup water Boil for 2 to 3 minutes. Lower the heat, cover, and simmer for about 20 to 30 minutes or until the chicken is cooked through. Add the potatoes and cook until tender and the sauce is reduced. Season to taste with: salt and pepper to taste Serve hot. |
Chicken Adobo crumb: chicken slow-cooked in soy, vinegar, garlic and bay Memories of Philippine Kitchens includes “Chicken Adobo”. Amy Besa and Romy Dorotan wrote it (2006). The owners of Cendrillon restaurant wrote this book on Filipino home and regional cooking. It is rich in history. Differences: Both marinate chicken first. Both then slow-cook it in an adobo sauce of soy, vinegar, garlic, bay and black pepper. The online version adds onion and potato rounds fried in a pan. It browns the chicken and uses water with a plain vinegar. The book adds coconut milk and birdseye chiles. These make a richer, slightly spicy sauce. |
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- Chicken Adobo
- Source
- Memories of Philippine Kitchens by Amy Besa and Romy Dorotan (2006)
- Differences
Both marinate chicken first. Both then slow-cook it in an adobo sauce of soy, vinegar, garlic, bay and black pepper. The online version adds onion and potato rounds fried in a pan. It browns the chicken and uses water with a plain vinegar. The book adds coconut milk and birdseye chiles. These make a richer, slightly spicy sauce.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Kawaling Pinoy · Chicken Adobo
YouTube
web writeups - Date
- Sep 2026
Memories of Philippine Kitchens by Amy Besa and Romy Dorotan (2006).
The owners of Cendrillon restaurant wrote this book on Filipino home and regional cooking. It is rich in history.