Chicken adobo

Chicken Adobo

If it wasn’t clear before, it should be becoming pretty clear now, that I watch far too many cookery shows on TV! Rarely a day goes by when I don’t have one playing in the background while I work.  It’s also where I discover most of my new ideas or those cuisines that have managed to pass me by.

Today’s discovery was a Filipino dish I’d never heard of before but sounded so ridiculously simple I thought I had to give it a try – chicken adobo.

With such a short list of ingredients I was a little dubious about what kind of flavour punch this would provide, but on first experience it’s deliciously simple!

The recipe here (adapted from the screen!) claims to be traditional, but I can’t vouch for its authenticity. Only for its deliciousness, which hits high on my scale!

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  • 2lbs 3 ounces / 1kg skinless, boneless chicken thighs, cut into large chunks
  • 2 fluid ounces / 60ml soy sauce
  • 2 fluid ounces / 60ml distilled malt vinegar
  • 3 garlic cloves, minced
  • 1 tsp black peppercorns
  • ¼ teaspoon of red chilli flakes
  • 1 teaspoon of light soft brown sugar
  • 2 bay leaves


Combine all of the ingredients in a bowl and leave to marinate for at least an hour but preferably overnight.

Place everything in a large, heavy bottomed pan and bring to the boil, stirring constantly.

Place a lid on the pan and simmer for 30 minutes, giving a stir every now and again.

Remove the lid and simmer for a final 20 minutes.

Serve over steamed rice.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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