Chicken Adobo

Adobo is an easy Filipino food to cook and a favorite of many. This dish does not require much ingredients but it’s very flavorful and delicious. You can also use pork instead of chicken. Don’t forget to share a picture of your dish and tag @cookingwithouttears on Instagram!


1 whole chicken, cut up

1/2 cup soy sauce

1/2 cup vinegar

1/4 cup water

1 whole garlic, peeled and mashed

1/2 tbsp whole peppercorns

3 pcs dried bay leaves

optional: 6 Hard-boiled eggs, peeled ( for fried rice, use over-easy eggs)

In a deep non-stick pan, put raw chicken skin down, mashed garlic, peppercorns and dried bayleaves ( I do not add anymore oil because the chicken already has natural fat. If using skinless chicken, add 1 tbsp oil). Turn on medium heat, let the chicken skin brown a little but make sure the garlic does not burn. Turn the chicken and cook until no longer pink on the outside. Add soy sauce, vinegar and water. Cover and let it cook over low heat for 35-40 mins or until meat is cooked. Add hard-boiled eggs and enjoy over bed of rice.

TIP: You can remove the meat and transfer into a frying pan. Over medium heat, scoop 1/4 cup of sauce into the pan. Pan fry a little until chicken is no longer wet from the sauce and skin is crispier. This makes the chicken more flavorful!

*Adobo Fried Rice*

After pan frying chicken, shred the meat and set aside. In the same frying pan, add cooked white rice ( about 4 cups). Stir for about an 1 minute. With a ladle, scoop up adobo sauce little by little ( adding as much needed until rice is completely covered BUT not soupy). Toss in shredded meat and let it cook until all liquid is absorbed. Top with fried egg or hard-boiled egg.

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