My husband and I love Chicken Adobo so much that we can’t stop eating it! This dish is good flavor, healthy, and pairs perfectly with white rice. We made a four-serving batch with garlic rice and enjoyed it over two days. Since the eggs are fully cooked, you can store leftovers in the fridge and still enjoy them the next day. Check out the garlic rice recipe here!
Ingredients
| Chicken thighs | 800g / 1.76 Ib |
| Soy sauce (Kikkoman) | 100ml / 3.4 fl oz |
| Vinegar (Mizkan) | 100ml / 3.4 fl oz |
| Brown sugar | 1 tbsp |
| Whole black pepper (S&B) | 1 tbsp |
| Bay leaves (S&B) | 3 leaves |
| Garlic | 3 cloves |
| Onion | 1 |
| Eggs | 4 |
| Carrot | 1 |
| Olive oil | a small amount |
I’ve listed the brands I used, but feel free to use other brands as well. Mizkan’s vinegar is a seasoned vinegar. I will update this article after confirming whether grain vinegar or rice vinegar can also be used without any issues!
How to Make
1⃣ Boil 4 eggs in plenty of hot water for 10 minutes to make hard-boiled eggs. Gently lower them into the water with a ladle to avoid cracking.
2⃣ Finely chop 3 cloves of garlic and 1 onion. (It’s easier to chop if you cut them slightly first and then use a chopper! Wearing cooking gloves while cutting garlic helps prevent your hands from smelling.)
3⃣ Cut 1 carrot into bite-sized pieces. Next, remove the skin from the chicken thighs and cut them into bite-sized pieces. (It’s best to chop the vegetables first, then use a clean cutting board to cut the chicken. You don’t have to remove the skin if you like to eat it!)
4⃣ In a bowl, combine all the chicken, soy sauce, vinegar, brown sugar, whole black pepper, and bay leaves. Mix everything together, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
5⃣ Heat a small amount of olive oil in a pan over low heat. Sauté the onion and garlic until the onion becomes transparent, about 3 minutes. Then, remove from the pan.
6⃣ Sauté the chicken in olive oil over medium heat until cooked through, about 5 minutes. Set aside the marinade liquid.
7⃣ Add the marinade liquid, onion, garlic, eggs, and carrot to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Stir and flip the eggs, carrot, and chicken a few times during cooking.
8⃣ Taste and adjust the seasoning. The softness of the carrot depends on your preference, so if you like it softer, cook it a bit longer. Once the chicken has absorbed enough flavor, it’s ready to serve.
9⃣ Before eating, remove the bay leaves and whole black pepper as they are not meant to be eaten. The eggs, carrots, and chicken are delicious with both white rice and garlic rice.
I traveled as a backpacker for two weeks in Manila, Baguio, and Sagada, Philippines. Everyone was so kind, and I made some wonderful memories. I’ve traveled to over 20 countries, but Filipino, Taiwanese, and Belgian cuisines are my favorites.
When I was in the Philippines, I ate pork adobo. However, after returning home, Filipinos advised me that chicken adobo was even better. I tried making it, and I was amazed by how delicious it was! You can make it with ingredients available at the supermarket, so please give it a try!
If it looks delicious, feel free to share it on Twitter/X! And if you try making it, I’d be even happier if you tag me in your post!
