Filipino Chicken Adobo


  • 2 tablespoons canola oil
  • 5 chicken drumsticks (about 1¾ pounds)
  • 5 bone-in chicken thighs (about 1¾ pounds)
  • 1 large yellow onion, quartered and sliced ¼ inch thick
  • 8 cloves garlic, smashed
  • 5 bay leaves
  • ¼ teaspoon whole black peppercorns
  • 1 cup cane vinegar (see Tips) or unseasoned rice vinegar
  • ⅓ cup reduced-sodium soy sauce

Preparation: Ready in 1h 35min

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 drumstick, 1 thigh & ⅓ cup sauce
  • Per serving: 432 calories; 27 g fat(6 g sat); 1 g fiber; 6 g carbohydrates; 40 g protein; 12 mcg folate; 219 mg cholesterol; 1 g sugars; 0 g added sugars; 81 IU vitamin A; 4 mg vitamin C; 35 mg calcium; 2 mg iron; 756 mg sodium; 509 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 5 medium-fat protein, 1 fat

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