Chicken Adobo

This is the first recipe I tried from The Filipino Cookbook (written by Miki Garcia) that the beautiful Melissa Tinio, aka @Princesschpmnk sent me from the Philippines!  It’s a Filipino staple and I can see why!  Also, the pictures in the book are a lot better than the ones I took so I used those as the “plated” (last) pictures.

Chicken Adobo


2 ½ lbs bone-in chicken breasts/legs/thighs
1 tablespoon oil
3 cloves garlic, crushed
1 teaspoon whole black peppercorns
1 teaspoon brown sugar
1 bay leaf
1 large onion, sliced into rings

Adobo Marinade
1 cup Filipino cane vinegar (or white or cider vinegar diluted w/water – half water/half vinegar)
¼ cup freshly squeezed lime juice
1 cup soy sauce


Combine marinade ingredients in a mixing bowl and mix thoroughly.  Add chicken and store in fridge overnight.

Remove chicken from marinade.  Reserve the marinade. 
Heat a skillet over medium heat and add the oil.  Add garlic and saute until lightly browned.  Add the chicken and saute for 10 min. 

Add the marinade, peppercorns, sugar, and bay leaf.  Cover and bring to a boil.  Reduce heat to medium low.  Simmer until the meat is tender, approx 45 min.   Add the onions and simmer 5 minutes more.  Serve hot with steamed rice.