Recipe courtesy of Gourmet Magazine

Filipino "Adobo"-Style Chicken

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
Save Recipe


8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections

1 1/2 cups distilled white vinegar

3 garlic cloves, crushed

2 bay leaves

1/2 tablespoon whole black peppercorns, crushed lightly

1 cup water

3/4 cup soy sauce

3 tablespoons vegetable oil

Chopped scallions, for garnish

Accompaniment: Cooked rice


  1. In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
  2. In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

Filipino Chicken Adobo

Filipino Adobo Chicken

Filipino Adobo Chicken Wings

Paprika Chicken

Soup with Carrot and Chicken

Chicken and Apple Curry

Fennel, Porcini and Chicken Cacciatore

Bbq-Glazed Chicken Nuggets