Easy Filipino Chicken Adobo Recipe

I cook Filipino food pretty often at home. Part of the reason is that I grew up on the Big Island of Hawaii, where Filipino food has a lot of influence. My children are also half Filipino (hence the last name, Tagalog), so I also like to keep them familiar with their cultural heritage.

Adobo is similar to a Filipino stew. Like many Filipino dishes, vinegar features heavily in adobo, which can actually be made with any kind of meat. I like to use chicken in my adobo because it’s low in fat and appeals to picky eaters.

For a classic Filipino chicken adobo, use cane vinegar, which is fairly mild and among the easiest of Filipino vinegars to find in Southern California. You can also use apple cider vinegar or white vinegar.

Chicken adobo is traditionally served with white rice, but in this video I plate it with pancit, a rice noodle dish that also comes from the Philippines. If you’re Paleo, keto, or low carb, simply serve the chicken over cauliflower rice or on its own. Whatever you choose for the base, spoon some of the yummy stewing sauce over it for added flavor.

Easy Filipino Chicken Adobo Recipe

Ingredients

• 1/4 cup soy sauce (65 ml) or coconut aminos, if you're Paleo

• 1/2 cup white Filipino cane vinegar, or distilled white vinegar (125 ml)

• 6 to 8 cloves garlic, smashed with the side of a knife and peeled

• 1 teaspoon whole black peppercorns

• 2 bay leaves

• 4 bone-in chicken breasts

Directions

1. Remove skin from chicken breasts, trim any fat, and cut each breast in half.

2. Slice white onion and add to pot on medium high heat.

3. Add chicken, the soy sauce (or coconut aminos), vinegar, garlic, black peppercorns, and bay leaves into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes. Serve with steamed white rice or rice noodles.