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!
- 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
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…
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!
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?
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!
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Made this for dinner tonight and my three picky eaters absolutely loved it. So easy to put together! A definite keeper, Thank you!
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!
I replaced the soy sauce with Brag and it was very tasty.
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This is so easy and delicious! And everyone will have all the ingredients to this already in their cupboard.
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!
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.
I would serve it with some steamed vegetables on the side with rice 🙂
what do you recommend serving w/ it? (for a well balanced meal.)
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 🙂
O.M.G. This is SO GOOD!!! Made this on Friday using chicken breasts, and can’t wait to have it again!
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!