🍗 Chicken adobo

Name: Chicken adobo
Total time: 60 min
Yield: 4
Cuisine: Philippines
Ingredients: 1 kg chicken thighs and drumsticks; 120 ml cane or white vinegar; 80 ml soy sauce; 1 whole head of garlic, cloves crushed; 4 bay leaves; 1 tsp whole black peppercorns; 250 ml water; 1 tbsp vegetable oil

Origin: Philippines

465kcal

per serving · 300 g

155kcal

per 100 g

54 gProtein18 g / 100 g

24 gFat8 g / 100 g

9 gCarbs3 g / 100 g

Chicken adobo is the best-known dish of the Philippines: chicken braised in vinegar and soy sauce with lots of garlic, bay leaves and whole black peppercorns until tender, then often browned and glazed in the reduced sauce. The taste is tangy, salty and garlicky, and the sauce is dark and glossy. It is served with plenty of steamed rice to soak up the sauce.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein18 g protein per 100 g — 46% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

chickenvinegarsoy saucegarlicbay leafpeppercorns

Recipe

4 servings60 min

Ingredients

1 kg chicken thighs and drumsticks
120 ml cane or white vinegar
80 ml soy sauce
1 whole head of garlic, cloves crushed
4 bay leaves
1 tsp whole black peppercorns
250 ml water
1 tbsp vegetable oil

Method

Put the chicken, vinegar, soy sauce, garlic, bay leaves, peppercorns and water in a pot and leave for 30 minutes.
Bring to the boil without stirring, then cover and simmer for 30–35 minutes until the chicken is tender.
Lift out the chicken and boil the sauce for 5–10 minutes until reduced and slightly thick.
Brown the chicken in the oil in a hot pan, then return it to the sauce and coat well.
Serve hot with steamed rice.

How to make it lighter

Use skinless chicken thighs or breast and skip the browning step to save oil and fat.
Skim the fat from the sauce before reducing it.
Serve with a smaller scoop of rice and plenty of steamed greens such as pak choi or green beans.

History

Cooking meat in vinegar and salt to keep it is generally believed to predate Spanish rule in the Philippines; the name adobo comes from the Spanish word for a marinade. Soy sauce, usually linked to Chinese influence, became a common ingredient over time. Today adobo has countless regional and family versions and is often called the unofficial national dish.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →