Chicken Adobo

By Jeanie Rose | Main Dishes

Jun 20

Chicken Adobo at FreshBitesDaily.comLiving in Delano, California for fifteen years, close to one of the largest Filipino populations in the United States, I came to love Filipino food. Adobo was the first dish I was served at many Delano potlucks and events. It is still one of my first choices: it is juicy, full of flavor, and satisfying. Dark meat is used in this dish — both the legs and thighs. It is shockingly simple for the impact it creates. I have to confess, I made a few changes to fit our own kitchen protocol, but the flavor of this chicken adobo comes shining through.

Chicken Adobo Ingredients

  • 8 chicken legs
  • 2 tablespoons coconut oil
  • sea salt
  • 12 finely minced garlic cloves
  • 2 bay leaves
  • 2 cups chicken bone broth or water
  • 3/4 cups rice wine vinegar
  • 2 tablespoon tamari sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon corn starch mixed with 3 tablespoon cool broth or water

Chicken Adobo Steps

  1. Wash the chicken and pat it dry with paper towels.
  2. Salt the chicken generously, according to your own tastes.
  3. Heat the oil in a large skillet until the oil is shimmering.
  4. Fry the legs, turning them to brown the skin all around.
  5. Sprinkle the crushed garlic over the chicken.
  6. Tuck in the bay leaves.
  7. In a medium bowl thoroughly mix together the broth, vinegar, tamari, maple syrup, black pepper, and red pepper.
  8. Pour this mix over the chicken and bring it to a boil.
  9. Lower the heat to a simmer and let the chicken cook uncovered for about 25 minutes.
  10. Pull the chicken from the pot to a side bowl.
  11. Add the cornstarch and broth to the chicken pot and stir until the broth turns from cloudy to clear.
  12. Return the chicken and any juices to the pan and roll the legs around to coat them in the sauce. Keep the chicken simmering for anther 10 minutes to glaze the chicken.
  13. Serve on a bed of rice.

Chicken Adobo at FreshBitesDaily.comChicken adobo reheats nicely and can be toted to a potluck in a slow cooker. This was my introduction to the dish. Thank you to all the wonderful people who took the trouble to prepare such delicious food for those potlucks!

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Micah Bleecher
12 years ago

I really love Filipino food as it is spicy and hot. I will definitely try your recipe today!!
12 years ago

Thanks I will have chicken adobo on this holiday in my garden please come every one.

12 years ago

I really enjoy eating chicken adobo especially if I add potato on it. There are other versions of adobo that everybody will surely enjoy.

12 years ago

I have a version of Adobo as well. Hubba’s assistant is from the Philippines, and he says when Hubba takes some to work, it smells JUST like his mom’s. I’m making a batch for Hubba to take to work & share with him. Wanna see what he thinks 😀

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