I am so excited to share our first Filipino dish on our blog! I’m a first generation Filipino-American and have been learning to cook traditional Filipino recipes from my parents and grandparents ever since I was little. Chicken adobo is the Philippines’ national dish and is so easy and flavorful. Adobo is stewed chicken in vinegar, soy sauce, pepper, onions and garlic. It had a very distinctive savory, yet tart, flavor…so satisfying. We hope you enjoy this sometime soon!

 -Mel

Health tips: Low fat, heart healthy, low carb and diabetes friendly 

Chicken Adobo (4-6 servings)

• 8 skinless bone-in or boneless chicken thighs, or skinless drumsticks, washed (about 3 lbs. total), patted dry with a towel
• Olive oil
• 3/4 cup rice wine vinegar
• 3/4 cup reduced-sodium soy sauce
• 4 bay leaves
• 10+ whole cloves of garlic, smashed (1 head of garlic)
• 1 small onion, roughly chopped/sliced
• 1 tablespoon whole peppercorns
• Scallions optional for garnish (green onions), chopped

Steps

1. STOVETOP INSTRUCTIONS: Polk holes in chicken with a fork. Combine the chicken, soy sauce, garlic and onion in a large bowl or pot you’ll be cooking in, and marinate in the fridge for 2-3 hours or overnight.
2. Heat oil in a pot over high heat. Remove chicken from marinade, pat dry, and quickly brown chicken.
3. Pour all the marinade over chicken, including garlic and onions. Add vinegar, peppercorns and bay leaves. Bring to a boil.
4. Turn heat on low, cover and slow cook for about 30-40 minutes until cooked through, about 170 degrees F internal temperature. Halfway through, mix it all so everything is covered with sauce. Remove chicken and set aside in a serving dish.
5. To brown/crisp the outside more, feel free to quickly sauté in a pan in olive oil over high heat again.
6. To thicken the sauce, reduce down on high heat. Ladle some sauce over chicken and serve extra on the side.

1. CROCKPOT INSTRUCTIONS: Heat oil in a pan over high heat and quickly brown chicken on both sides. Throw half the onions, garlic, bay leaves and peppercorns in the bottom of the crockpot.
2. Polk holes in chicken with a fork. Add the chicken on top with the remaining onions, garlic, bay leaves, peppercorns, vinegar, and soy sauce over top.
3. Slow-cook on high for 4 hours, or low for 6 hours. Halfway through, mix it all so everything is covered with sauce. Remove chicken and set aside in a serving dish.
4. To brown/crisp the outside more, feel free to quickly sauté in a pan over the stove in olive oil over high heat again.
5. To thicken the sauce, move to a pot over the stove and reduce down on high heat. Ladle some sauce over chicken and serve extra on the side.6. Serve chicken adobo with steamed veggies like Bok Choy, broccoli or okra. If you’re not watching your carbs, you can also serve with some healthy grains like brown rice or quinoa. Garnish if you like with scallions. Enjoy!