Chicken Adobo

Recipe by Barenakedchef
READY IN: 1hr 30mins




  • In a large mixing bowl combine thawed chicken, water and salt.
  • Allow chicken to soak several minutes while preparing the other ingredients.
  • Just before adding to frying pan, drain on paper towels.
  • In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
  • Heat on medium low setting, covered, about 15 minutes.
  • In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
  • Cook for 5 minutes, stirring occasionally.
  • Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
  • Cook 5 minutes per side.
  • Reduce heat to simmer and pour vinegar-soy mixture over chicken.
  • If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
  • Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
  • Pour vinegar-soy mixture over top, and cook 2 hours, covered.
  • Remove cover, increase setting to high and finish cooking an additional 1 hour.
  • Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
  • Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
  • Stew meat works well here.
  • May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
  • May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
  • Proceed as above.
  • *Discard bay leaves before serving.