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“Chicken Adobo is a Filipino Chicken recipe made in one pot. This is a simple dish to make. Crock pot method: In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
  2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  3. Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
  4. Brown the chicken thighs underneath the broiler for 3–5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Remove the Bay leaves and serve with steamed white rice.
  5. Variations: For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
  6. For a saucier adobo, double the amount of soy sauce and vinegar.

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