Chicken Adobo served with white rice is a classic in any Filipino home. It’s so easy to make, you can’t go wrong. It’s easy to put together on a weeknight after work for a quick dinner. My Mom’s chicken adobo is the best I’ve ever tasted. She makes hers with bone-in chicken and it just stews there for what I think are hours.
But I make mine with 5 main ingredients, that I usually wing… I don’t really measure. I just taste it as I go. And it’s fast, Filipino food. If I could, I’d let it stew, but… I’m too hungry all the time.
This recipe serves 4. Takes 15 minutes to make.
Amanda’s Filipino Chicken Adobo
Ingredients
- 0.7 kg of skinless boneless chicken (or approx 8 skinless boneless chicken thighs) cut into 1″ cubes
- 1/2 cup of soy sauce or low sodium soy sauce
- 1/4 cup of white vinegar
- 6 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon of extra virgin olive oil
- ground pepper
Directions
Turn stove onto med-high heat. In a medium pot, put oil into the pot, let it warm up and place chicken in and season with ground pepper. Stir it and cover for 1 minute. When you see the chicken turn white on all sides put the garlic and bay leaves in.
Reduce the heat to medium. Stir the chicken again and cover until the meat is partially cooked.
Add the soy sauce and vinegar and stir again then cover. Let simmer for 10 minutes, remove bay leaves and serve with rice and some veggies. I like to quickly stirfry broccoli or baby bok choy in olive oil, garlic and salt, and pepper. Enjoy!
Amanda is a writer, photographer, videographer and a content creator with a passion for sharing stories. With her family of 5, they share experiences, tips and ideas that empower Moms to make memories with their families right here in British Columbia.
