Filipino chicken adobo has been one of those dishes I go back to time and again. It’s an explosion of flavor and one of the best asian chicken recipes I’ve ever tried. This particular Filipino chicken adobo recipe is from a friend who lives in the Philippines. He was kind enough to share it and recommends adding the eggs.
I honestly can’t get enough of this chicken adobo and thought you guys might love it as much as I did. I’ve also heard that there are many ways to make filipino chicken adobo and that it varies from region to region. If you know a different way, please let me know. I’d love to try out all ways of making this super delicious dish!
Ingredients:
500g/1 lb chicken (bone in thighs preferred)
1/4 cup soy sauce
1/3 cup vinegar
7-8 cloves garlic
1 tsp black peppercorns
1 tbsp sugar
2-3 bay leaves
cooking oil
Tips:
– Using large pieces of bone-in meat will lead to tender meat as it needs to be simmered for a long time
– Cooking time varies depending on the meat used
– Removing meat before reducing the sauce prevents it from overcooking
– Marinate for at least 1 hour. Marinate 24 hours for the best chicken adobo
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