Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Just a few everyday ingredients I can practically guarantee you already have, it’s an effortless recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns.
This is a chicken thigh recipe and it MUST be made with thighs – no substituting with chicken breast!
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Why do you cook the chicken skin down on the simmer? I thought it would make more sense to do it with the crispier part of the chicken skin up to get a harder glaze at the bottom / not to overdue the top). What’s the reason you do it that?
Where is the recipe
Por qué no fui filipina? esa comida es tan rica, llena de sabor!!
0 measurements
Looks delicious thanks for sharing
Where’s the measurements? What a shame even the recipe didn’t have it.
Thank you so much for sharing this simple recipe 🥰 I cooked it tonight & it’s so flavourful which I loved. I used chicken breast on the bone, no brown sugar or green onion but still came out sweet, tangy & juicy 😍 thank you for teaching me how to cook have a lovely christmas 🎄