Chicken Adobo


  • Chicken drumsticks
  • 4 tbsp soy sauce (marca pina – less salty than kikkoman)
  • 1 tbsp white vinegar (heinz)
  • 1 tbsp cane vinegar (datu puti sukang maasim)
  • 1 onion
  • 4 cloves of garlic
  • 2-3 bay leaves
  • 1 cup water
  • 1 tbsp olive oil + 1 tsp for sauteing onions
  • Salt and pepper


  1. Prep your ingredients by peeling and roughly chopping garlic and slice the onion
  2. Place your chicken in a bowl and add your liquid ingredients and bay leaves to marinate it
  3. Add salt and pepper to bowl
  4. Let sit for roughly 30 minutes. Pierce the chicken in several spots to allow marinade to penetrate meat
  5. Heat oil in pot and start sauteing onions
  6. When onions are translucent, add chicken and marinate and cook on high — sauce will simmer
  7. Turn chicken over frequently to ensure even cooking
  8. When chicken reaches 165°F, you’re all set
  9. Serve over rice and eat with pickles or pepperonicinis (toats optional)
  10. Boomski

Chicken Adobo

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