Easy Slow-Cooked Filipino Chicken Adobo

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! When you throw everything in the crockpot, it’s even less stressful and you can’t go wrong with super slow-cooked meat. We hope you enjoy this sometime soon!


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

Chicken Adobo (4-6 servings)

  • 8 skinless 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
  • 1/4 cup water
  • 4 bay leaves
  • 10+ whole cloves of garlic, smashed (1 head of garlic)
  • 1 small onion, roughly chopped/sliced
  • 1 tablespoon whole peppercorns
  • Scallions (green onions), chopped

20111120- 211937


  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, water and soy sauce over top.
  3. 20111120- 212752
  4. Slow-cook on high for 4 hours, or low for 6 hours. Halfway through, mix it all so everything is covered with sauce.
  5. 20111121- 040734
  6. 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.
  7. Heat oil in a pot over high heat. Remove chicken from marinade and quickly brown chicken on both sides.
  8. Pour all the marinade over chicken, including garlic and onions. Add vinegar, water, peppercorns and bay leaves. Bring to a boil.
  9. 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.
  10. 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. Ladle sauce over the top and garnish with scallions. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s