Filipino chicken adobo is a ‘mushy, garlic’ bliss: try the recipe

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Are you ready for a great chicken dinner? Adobo is a traditional Filipino dish of chicken or pork cooked in vinegar, garlic, soy sauce, bay leaves, and peppercorns.

Below, we have Abby Cooper’s Filipino chicken adobo recipe from, and you might want to add the flavor-packed dish to your dinner arsenal.

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“This is a modification of my mother’s original Filipino chicken adobo recipe that is very close and dear to my heart,” Cooper said. “She always put it together quickly and without measure—more like a habit than following the recipe,” Cooper said.

Growing up, her chicken Adobo usually accompanied the famous Lumpia [spring rolls] Or a Filipino pancit [traditional noodle dishes]But it goes well with a bowl of warm rice, green beans with garlic, or shredded cauliflower.”

“Tender garlic chicken is a super comfort food but you serve it up, just be sure to sprinkle extra amounts of that delicious sauce on top.”

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Cooper Tamari is used to keep the dish gluten-free, but feel free to use regular soy sauce if you like.

Filipino Chicken Adobo by Abby Cooper at

Makes 4-6 servings

Preparation time: 5 minutes

Cooking time: 25 minutes


Half a cup of apple cider vinegar

½ cup tamari (or regular soy sauce)

Half a cup of water

2 teaspoons minced garlic (about 4 garlic cloves)

1 teaspoon whole black pepper

Filipino Chicken Adobo by Abby Cooper at
(Abby Cooper from


3 dried bay leaves

2 pounds boneless, skinless chicken thighs

2-3 tablespoons avocado oil

Chopped green onions (optional garnish)

sesame seeds (optional garnish)

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1. In a small bowl, combine vinegar, tamari (or soy sauce), water, minced garlic, black pepper and bay leaves. Stir the marinade and set aside.

2. Add chicken and seasoning to a large skillet. The pan should be large enough to fit all the chicken pieces inside (it’s okay if it’s a little crowded; it will cook well).

3. On high heat, bring the chicken/marinade to a boil and then reduce the heat to medium. Leave the chicken to cook, uncovered, for 20-25 minutes or until cooked through. Flip each piece halfway through boiling time. The marinade should be at a constant low boiling point.

4. Once the chicken thighs are tender and cooked through, transfer them to a plate. Bring remaining marinade to a boil over medium heat, stirring and simmering over low heat for about 5 minutes until sauce reduces and thickens. Pour the sauce into a bowl (take as much of it out of the pan as you can).

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5. In the same skillet, heat the avocado oil over medium-high heat. When shimmering, add the chicken pieces back into the skillet. Cook each side for 1-2 minutes, just long enough to brown each piece.

6. Remove the pan from the heat and pour the reserved sauce back into the chicken thighs.

7. Serve garnished with chopped green onions and sesame seeds (optional).

This original recipe is owned by and shared with Fox News Digital.


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