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–+ servings
A few easy tricks turn this basic chicken adobo into an amazing one-pot meal.
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Chicken Adobo

The unofficial national dish of the Philippines, Adobo is made by marinating and then braising meat in vinegar and soy sauce, seasoned with spices such as garlic, bay leaves and black pepper. By the time it's done the chicken falls-off-the-bone and is coated with an immensely flavorful sauce that's rich and savory with a balancing tang.
Course Entree
Cuisine Filipino
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 359kcal

Equipment

Ingredients

  • 1800 grams chicken drumsticks about 16 drumsticks
  • 4 bay leaves
  • 70 grams garlic 1 head, peeled
  • 2 teaspoons black peppercorns
  • ¾ cup coconut vinegar
  • ½ cup soy sauce
  • 1 tablespoon coconut sugar
Grams + US Cups - US Standard

Instructions

  • Add the 4 bay leaves, 70 grams garlic, 2 teaspoons black peppercorns, ¾ cup coconut vinegar, ½ cup soy sauce and 1 tablespoon coconut sugar in a resealable freezer bag or other airtight container, and then shake to combine.
    4 bay leaves, 70 grams garlic, 2 teaspoons black peppercorns, ¾ cup coconut vinegar, ½ cup soy sauce, 1 tablespoon coconut sugar
    Garlic, black pepper, bay leaves, soy sauce and vinegar are the basic seasonings for Chicken Adobo.
  • Add the 1800 grams chicken drumsticks and seal the bag, pressing out as much air as you can. If using a container, make sure the chicken is submerged in the marinade. Let the chicken marinate in the fridge overnight, mixing it around a few times if you can.
    1800 grams chicken drumsticks
    Marinate the chicken in soy sauce, vinegar, garlic, bay leaves, black pepper and coconut sugar overnight.
  • When you're ready to make the chicken adobo, pre-heat the oven to 280 degrees F (140 C).
  • Open up the bag or container and pour its contents into a heavy bottomed pot with a lid (like a dutch oven). Close the lid and put the pot in the oven for 45 minutes.
    Put the marinated chicken in a heavy-bottomed pot and braise until the chicken is tender.
  • Remove the chicken from the oven and rearrange so that the chicken on top goes to the bottom. Braise in the oven for another 45 minutes or until the chicken is very tender.
    The chicken is tender and the adobo is almost done.
  • When the chicken is done, remove it from the oven and turn the oven up to 450 degrees F (230 C).
  • Transfer the chicken to an oiled non-stick sheet pan and put it in the oven to caramelize until auburn brown (about 5 minutes).
    Roast the chicken in the oven until the skin caramelizes.
  • Meanwhile, boil the sauce until it becomes thick enough to coat the back of a spoon.
    Reduce the adobo sauce until it's thick like gravy.
  • When the chicken is done, put it back in the pot and toss to coat with the adobo sauce. Serve your chicken adobo garnished with scallions on a bed of hot white rice.
    Tender chicken adobo.

Nutrition

Calories: 359kcal | Carbohydrates: 8g | Protein: 38g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 1295mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg