Adobo Chicken Recipe

photo 1

Adobo (Filipino: “marinade,” “sauce” or “seasoning”) is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce, garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines. (taken from wikipedia)

photo 2

From the Kitchen of Just One Cookbook – Nami san! 
Makes 6 chicken thighs


    • 6 chicken thighs with bone and skin (Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces.)


  • 1 cup water
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 3 large cloves garlic, sliced
  • Freshly ground black pepper


  1. Rinse the chicken with water and pat dry with paper towel. Combine all the ingredients for Sauce in a large pot (I used my cast iron pot). Make sure the pot is big enough so the chicken will not overlap each other.
  2. Bring the sauce to a boil on medium high heat.
  3. Add the chicken and reduce the heat to medium low. Cover and cook for 30 minutes.
  4. Flip the chicken once half way through.
  5. Set the broiler to high and transfer the chicken, skin side down, onto a wire rack. Place baking pan underneath so it will catch the oil dripping down (line pan with aluminum foil easy cleaning).
  6. Place under the preheated broiler about 4-5 inch below the heat source and broil the chicken for 3-4 minutes on each side. Keep an eye on the chicken so it does not burn.
  7. Meanwhile turn up the stove to high and reduce the sauce until it thickens (Be careful not to burn).
  8. Serve the chicken on a plate and keep the extra sauce in a small bowl. Brush/pour the sauce right before you serve.

So obviously this recipe is not going to fail since it’s from my favorite blog – Just One Cookbook!  Definitely a interesting twist.  Another different recipe I can make again, as I love chicken and always find myself needing more ways to cook itI have seen Adobo ready made sauces at Asian supermarkets but never knew what it tasted like.  I’m sure from scratch is best, as all ingredients are fresh.  But if you are unfamiliar with Adobo, it kinda gives the Chicken a salty, sweet and sour flavor all in one.  Yummy, yummy!  Going to make it again for family this weekend. Thanks Nami 🙂

2 thoughts on “Adobo Chicken Recipe

  1. Nami | Just One Cookbook

    Thanks so much for trying this recipe! It’s one of our staple chicken dish since I tried it for the first time. I made several variations too thanks to readers’ suggestions. I need to share the different versions one day. 🙂 I’m happy to hear you liked it! Thank you so much for your kind words!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s