Chicken Adobo

Recipe contributed by Victor Abud Hall; photo by Sarah Green Yield:  8 servings
Prep Time:  5 minutes Cook Time:  1 hour

Chicken Adobo

This vinegary Filipino classic is modernized by Chef Victor Abud Hall.


2 tablespoons canola oil

4 garlic cloves, smashed

3 pounds chicken thighs and/or drumsticks, with skin and bones

2 cups water

½ cup rice vinegar

¼ cup soy sauce or gluten-free soy sauce

2 bay leaves

6 peppercorns, crushed


  1. Heat the oil in a large skillet  over medium-high heat. Saute the garlic cloves until they start to turn light brown without burning, about 45 seconds. Transfer the garlic with a slotted spoon to a plate.
  2. Add the chicken to the skillet in two batches, and brown on all sides, about 15 to 20 minutes. Transfer to a plate.
  3. Add the water, vinegar, soy sauce, bay leaves, peppercorns, and browned garlic to the same skillet. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, 20 to 25 minutes.
  4. Return the chicken to the skillet and simmer 10 minutes, flipping occasionally to coat.
  5. Serve over warm jasmine or brown rice.

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