Chicken Adobo

by Editorial Staff

Adobo is a Filipino term for preparing a dish by stewing meat, vegetables, poultry, or seafood in vinegar, seasonings, and soy sauce. This recipe can be repeated at home. Let’s try!

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Main Dish
Servings (Default: 6)

Ingredients

Coconut Milk – 400 Milliliters
Chicken Thighs – 6 Pieces
Bay leaf – 3 pieces
Green onions – 3 Pieces (feather)
Soy Sauce – 120 Milliliters
Rice Vinegar – 120 Milliliters
White sugar – 2 Tbsp. spoons
Ground black pepper – 1.24 Teaspoons
Garlic – 8 Cloves

Instructions

Trim excess skin and fat from chicken thighs. Place in a bowl, add soy sauce, cover, and refrigerate for 1 hour.
Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the soy sauce. Place chicken skin-side down in the skillet and fry for 10 minutes until the skin is golden brown.
In a bowl, mix the reserved soy sauce, rice vinegar, ground black pepper, coconut milk, white sugar, and 8 cloves of minced garlic.
Pour the sauce mixture into the skillet. Add 3 bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium. Place chicken skin-side up and simmer for 35 minutes until chicken reaches 74°C (165°F) at the thickest point.
Remove chicken from the skillet. Continue simmering the sauce over medium heat for 5-10 minutes until it reduces and thickens.
Serve chicken with sauce, garnished with chopped green onions.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.