Adobo is one of my favorite dishes; my original Pork Adobo recipe has lived on this site for over six years, and I published an updated, streamlined version last year (see: Oven Roasted Pork Adobo). And while I initially assumed that folks would seamlessly adapt those recipes for a chicken version, I’ve had several requests over the years. So voilà, this week’s recipe.
Adobo, often considered the national dish of the Philippines, is a method of stewing meat in vinegar. The word adobo itself is linked to a Spanish method of preserving raw meat by immersing it in a mixture of vinegar, salt, and paprika. When the Spanish observed an indigenous Philippine cooking method involving vinegar in the 16th century, they referred to it as adobo, and the name stuck. The original name for this dish is no longer known.
One last note – don’t forget about this month’s offer for Free Ground Beef for Life from my friends at ButcherBox. The deal expires at the end of this month, so be sure to check it out by the end of the week!
Chicken Adobo - Filipino Stewed Chicken (Gluten-free, Paleo, Primal, Perfect Health Diet)
2/3 cup cane vinegar
1/3 cup tamari
15 cloves garlic, lightly smashed
2 tbsp whole black peppercorns
6 whole bay leaves
4 lbs bone-in dark meat chicken (thighs, drumsticks, and wings)
1. In a mixing bowl, combine the vinegar, soy sauce, garlic, peppercorns, and bay leaves. Place a handful of the chicken in a large re-sealable plastic bag, then pour in a little of the marinade. Continue to add chicken and marinade in batches to ensure the chicken is well-coated. Transfer to the fridge and marinate for at least 4 hours, but overnight preferred.
2. Preheat the oven to 400F. Place the chicken (skin-side-up for the thighs) and marinade in a large rimmed baking sheet, then cover with tinfoil. Place the baking sheet in the center of the oven and roast for 30 minutes. Remove the tinfoil and turn the chicken pieces; roast, uncovered, for 20 more minutes. Turn the chicken and roast until the skin is browned and crispy, about 10 more minutes, then transfer to a serving dish and serve.
The Domestic Man 
I’ve had stewed adobo with cut up russet potatoes or even egg sized red or white/gold potatoes that’s simmering with the stewed chicken or pork. So for this oven braised/roasted based adobo, potatoes is a nice addition, as it’ll have a bit of sauce on them.
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Hello Russ
Haven’t seen your feed in several months. It’s such a great addition to our quality of food on the table and our family loves reading the history lessons you always provide. Thanks for your effort in blessing so many and more importantly thanks for serving our Great country !
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Looks absolutely lovely on the image at the top of the page.
The Science Geek
http://www.thesciencegeek.org
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HELP! It seems no one around here sells bone-in, skin-on thighs! What should I adjust for boneless, skinless??? Thanks!
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You can use any chicken you wish. The thighs are fatter so they are more juicier.
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I think that would be tastier since it’s marinated. My mom just usually saute the chicken, then add in all ingredients, boil, lower heat, and wait until it’s cooked. She also adds a bit of sugar as we want it a bit sweet. Would definitely want to try this (or rather make my mom do this).
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Good morning ,
Can’t find cane vinager, are there any substitutes?
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