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chicken adobo

kroubedeaux avatar
Recipe by
Katrina Roubedeaux
@kroubedeaux
Fresno, CA

This is a comfort food for me. I was raised eating this dish; however, everybody in my family seems to make it their own way. It took me a few years to figure out how I liked best. This is my perfected version.

yield 4 -6
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chicken adobo

  • 2 Tbsp
    olive oil
  • 1 slice
    pork belly
  • Family pkg
    chicken legs and thighs (12 pieces)
  • salt and pepper
  • garlic powder
  • 1 md
    yellow onion (halved and sliced thin)
  • 7 clove
    fresh garlic (chopped/minced)
  • 10-15 clove
    peppercorns
  • 6-8
    bay leaves
  • 2 tsp
    brown sugar
  • 1 c
    soy sauce (silver swan)
  • 1 c
    white vinegar
  • 1 c
    beef broth

How To Make chicken adobo

  • 1
    In a large skillet (that has a lid - I use a 14-inch diameter skillet. If you do not have one this large, you will not be able to fit 12 pieces of chicken it it evenly), heat the olive oil over med/high heat. Add the sliced pork belly. While the pork is browning, season the chicken with salt, pepper, and garlic powder. I like to coat both sides. Don’t be too heavy-handed with the salt.
  • 2
    Once browned, push the pork to the edges of the skillet and add the chicken (skin side down) to brown. Carefully fit all the pieces of chicken in the pan. When the skin side is brown, flip to brown the other side.
  • 3
    Now add the sliced onions and garlic over the top of the chicken. I like to try to fit them in between the pieces of chicken if I can. Allow to warm for about 3-5 minutes before the next step.
  • 4
    Add the peppercorns, brown sugar, and bay leaves. Allow to warm for another 3-5 minutes. Just long enough to become fragrant.
  • 5
    Now, pour the soy sauce over the meat. Next, pour the beef broth over the meat. Finally, pour the vinegar over the meat.
  • 6
    Cover the pan with the lid and watch for the adobo to boil. Once it really gets going, turn the heat to low and let simmer for about 10 minutes and turn the meat over. Cover and simmer again until the meat is cooked through and nearly falling off the bone.
  • 7
    Remove the chicken from the sauce. I this time, strain the adobo sauce and discard the aromatics. Return the adobo sauce to the pan and return it to a simmer to reduce and slightly thicken.
  • 8
    While the adobo is reducing, in a separate frying pan, heat more olive oil over a med/high heat. Fry both sides of the chicken pieces.
  • 9
    It is your choice to return the chicken to the sauce of to serve them separately and allow your guests to decide how much sauce they want. I do prefer to return it to the sauce and serve it that way.
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