Chicken adobo is a unique dish typical of oriental cuisine, especially Filipino cuisine. It is a meat-based preparation – not only chicken, but also pork or beef – fish or vegetables, and requires the chosen ingredient to be macerated in an emulsion based on soy sauce, white wine vinegar, flavourings and spices (adobar is a Spanish term which literally means “marinate”); the initial browning and then the slow cooking in the pan will allow the aromas and flavours to be released, ensuring a tender and juicy final result. Find out how to make it perfectly following our recipe step by step and serve it as tradition dictates, accompanied with basmati rice and seasoned with the marinating liquid.
Ready in: 50 minutes
FOR 4 PEOPLE
CHICKEN IN PIECES about 1.2 kg
SOY SAUCE 1 glass
WHITE WINE VINEGAR 1/2 glass
GARLIC 2-3 cloves
SESAME OIL 4 tbsp
SALT as required
FRESH GINGER 1 piece
SESAME SEEDS as required
BASMATI RICE 2 glasses
WATER 3 glasses
SALT as required
Amount per serving
% Daily Value*
Total Fat 20.7g 27%, Saturated Fat 4g 20%, Cholesterol 0mg 0%, Sodium 4830mg 210%, Total Carbohydrate 87.4g 32%, Dietary Fiber 2.6g 9%, Total Sugars 4.2g, Protein 87.5g, Vitamin D 0mcg 0%, Calcium 62mg 5%, Iron 2mg 13%, Potassium 316mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare the chicken adobo
Clean the chicken by removing any residual feathers (1). Wash it thoroughly under cold running water and then pat it dry with absorbent kitchen paper.
Collect it in a bowl and add the ginger, cut into slices, and the soy sauce (2).
Pour the white wine vinegar and a little water, mix well and let it rest for at least 2 hours (3).
Heat the oil in a pan, add the well-drained chicken (4), and brown it well over high heat.
Once browned, blend the chicken with the marinating liquid (5), lower the heat and continue cooking for about 35 minutes, until the cooking juices are well reduced.
Meanwhile, collect the rice in a saucepan (6), cover it with water and put it on very low heat; add a pinch of salt and cook until the liquid is completely absorbed. Turn off and let it rest.
Transfer the chicken to a serving dish and garnish with the sesame seeds, the spring onion cut into slices and the chopped chilli. Serve with hot rice, sprinkle with a drop of the marinade and serve (7).
If you like, you can use a whole chicken, cut into pieces, or just the legs and wings, for an even more succulent result; you can also replace it with pork or beef. If, on the other hand, you prefer fish, try it with shrimp, squid or cuttlefish.
You can substitute soy sauce with tamari and white wine vinegar with red wine or apple if you prefer a sweeter and less strong taste. You can also add aromatic herbs, such as a bay leaf or sage.
Before cooking the basmati rice, rinse it thoroughly under cold running water to remove any impurities; for an impeccable result, respect the right ratio between rice and water: for each glass of rice consider 1 and a half glasses of water. If you like, you can also flavour it with curry, turmeric, cumin or saffron.
The chicken adobo can be stored in the refrigerator, inside a special airtight container, for a maximum of 1-2 days.