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Unless you’re a vegetarian, I’d wager one of your weekly purchases at the grocery is chicken. I always pick up a pack of skinless boneless breasts, but week after week of the same ho hum preparation, while comfortable, can be a bit boring. Using just a few ingredients I already had on hand, I started adding this adobo preparation to my chicken repertoire and it was an instant hit.

There are numerous styles of adobo marinades from around the world, but this process follows a more traditional Filipino recipe which involves stewing the chicken thighs in vinegar. Soy sauce and a few spices add a ton of flavor and help create a delicious, tender meat.

On those days when you’re looking for a bit more zip and zing at dinner time using just a handful of ingredients from your pantry, try this Adobo Chicken over steamed rice for happy faces all around!

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Adobo Chicken

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Author: Catherine McCord
Prep Time 1 minute
Cook Time 40 minutes
Total Time 2 hours 20 minutes

Ingredients  

  • 1 .5-2 pounds chicken thighs, boneless and skinless
  • 1/4 Cup white vinegar
  • 3 Tbsp low sodium soy sauce
  • 2 Small Garlic Cloves, minced
  • 2 Dried bay leaves

Instructions 

    Nutrition

    Calories: 280kcal | Carbohydrates: 2g | Protein: 45g | Fat: 9g | Cholesterol: 190mg | Sodium: 590mg
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. I’d love to try this recipe but am a bit unsure. It seems there is not enough liquid to boil after marinating the chicken – it’s less than half a cup for 1.5-2 lb chicken. One post mentioned tripling the liquid to have some sauce for rice. I guess I can at least double the liquids to make sure there is enough to boil and cook the chicken…

    2. Wow— I was shocked at how delicious this recipe was based on its humble ingredients. And ridiculously easy. My 2.5 year olds gobbled it up! Thanks!

    3. I was about to make this for dinner tonight, but I am out of bay leaves! Is there anything else I can sub for close to the Adobo flavor?

    4. Catherine, this looks great! I can’t wait to try with my 8 yr old. I love that you include many authentic recipes for kids to try. I like serving dinner from other regions. That’s not to say I don’t enjoy the good mac n’ cheese too!

    5. […] by recipes from Taste.com, Weelicious, Ivoryhut, myrecipes.com. Share this:TwitterFacebookGoogle +1PinterestLike this:LikeBe the first to […]

    6. Made this for dinner tonight and my three picky eaters absolutely loved it. So easy to put together! A definite keeper, Thank you!

    7. Is there a reason why I can’t marinate the chicken in the pot I’m going to cook it in? Just wondering… Thanks so much!

    8. Texas…

      […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Adobo Chicken[…]…

    9. This is so easy and delicious! And everyone will have all the ingredients to this already in their cupboard.

    10. So easy! I think I have made this 3 or 4 times. I triple the liquids so we can have a thin gravy for rice. My family loves this!

    11. Made this for dinner tonight with brown rice and your roasted coin carrots. I used bone-in leg & thighs. It was delicious! Usually my DH is the chef and he was amazed when he tasted the chicken, loved it, and asked “what’s in it?” that I was able to recite the ingredients, since there were so few! Thanks for the tasty and easy recipe.

    12. Thanks for posting an adobo recipe! I’m 1/2 Filipino and my little towheaded 1/4 Filipino son loves adobo. I think every Filipino will agree that their mom/dad’s recipe is the best out there 🙂

    13. O.M.G. This is SO GOOD!!! Made this on Friday using chicken breasts, and can’t wait to have it again!

    14. Thanks for the Filipino recipe! I am Filipino and have struggled with adobo for years as I attempted to replicate my dad’s recipe. His was so difficult because it was one of those “add a pinch of this, about this much of that, a dash of this…” and I just couldnt get it so i decided to buy a Filipino cookbook and that was a slightly different version of adobo although delish in its own right.

      I’ll try your recipe next time! And I like Michelle’s post about brown sugar, beer, and ginger–mmmmm!

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