Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Adobo (Cook's Illustrated) Recipe
    Lost? Site Map

    Chicken Adobo (Cook's Illustrated)

    Chicken Adobo (Cook's Illustrated). Photo by awalde

    1/1 Photo of Chicken Adobo (Cook's Illustrated)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    45 mins

    55 mins

    duonyte's Note:

    This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
    2. 2
      Remove chicken from the soy sauce allowing excess to drip back into the bowl. Transfer the chicken, skin-side down, to a 12 inch non-stick skillet; set aside the soy sauce.
    3. 3
      Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
    4. 4
      While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic).
    5. 5
      Transfer the chicken to a plate and discard the fat in the skillet. Return the chicken to the skillet skin-side down, add the coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken is done, about 15 minutes (175 deg F internal temp).
    6. 6
      Transfer chicken to platter and tent loosely with aluminum foil.
    7. 7
      Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes.
    8. 8
      Pour sauce over chicken, sprinkle with scallion and serve.
    9. 9
      Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!

    Browse Our Top Chicken Thigh & Leg Recipes

    Ratings & Reviews:

    • on March 14, 2012


      Prior cooking I washed the tights and cut of the big parts of skin with fat! In this way I did not have so much fat in the skillet.
      I prepared 4 tights for us 4, I don't think that somebody needs more (or I hope :lol:).
      I used light soy sauce bat I added I teaspoon of the dark one. The sauce was really delicious and the chicken tasty.
      I'm used to diescard the chicken skin (if not grilled), but here I didn't because I believe that's necessary for the taste.
      Thanks a lot for this posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2012


      Flavors were really nice and chicken was tender. Sauce still had a slightly oily feel to it...maybe next time I'll see how the Light coconut milk works. I did drain the fat before making the sauce, and tried skimming off any excess chicken fat at the end, but it was difficult.

      On the skin--I followed the process but it still came out pretty soggy. I thought I had crisped it up pretty nicely, but it wilted in the sauce. Anybody else have this issue? Any suggestions?

      Even with the soggy skin, I'd probably make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Adobo (Cook's Illustrated)

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 790.3
    Calories from Fat 405
    Total Fat 45.0 g
    Saturated Fat 23.5 g
    Cholesterol 157.9 mg
    Sodium 1522.2 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 0.9 g
    Sugars 52.1 g
    Protein 36.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes