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Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild.

Source: EatingWell Magazine, March/April 2018


Recipe Summary

35 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.

  • Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.

  • Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.


Tips: Although cane vinegar is made from fermented sugarcane syrup, it's not sweet. It is fresh, light and less sharp than other vinegars. Find it at Asian markets or online.

Nutrition Facts

1 drumstick, 1 thigh & 1/3 cup sauce
432 calories; protein 40.2g; carbohydrates 5.8g; dietary fiber 0.8g; sugars 1.3g; fat 26.7g; saturated fat 6.2g; cholesterol 218.5mg; vitamin a iu 81.1IU; vitamin c 3.7mg; folate 12.5mcg; calcium 34.9mg; iron 2.3mg; magnesium 46.5mg; potassium 509.2mg; sodium 755.9mg.

1/2 vegetable, 5 medium-fat protein, 1 fat