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

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  1. CROCKPOT INSTRUCTIONS: 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.
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  4. Slow-cook on high for 4 hours, or low for 6 hours. Halfway through, baste chicken with sauce.
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  6. STOVETOP INSTRUCTIONS: Polk holes in chicken with a fork. Combine the chicken, soy sauce, vinegar, garlic, onion, peppercorns and bay leaves in a large bowl or pan/pot you’ll be cooking in, and marinate in the fridge for 2-3 hours or overnight. 
  7. After marinating, put over stove on high heat and bring to a boil. Then, turn heat on low and slow cook for about 30-40 minutes until cooked through. Baste chicken with sauce halfway through.
  8. After cooking is completed, heat some olive oil in a separate skillet. Quickly brown the outside of the chicken pieces to develop color and caramelization for more flavor.
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  10. Put back the chicken in the pot, baste with sauce, and keep on warm.
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  12. Serve chicken adobo with sautéd or steamed veggies like Bok Choy, Chinese broccoli or okra. If you’re not watching your carbs, you can also serve with some brown rice. Ladle sauce over top of the chicken and garnish with scallions. Enjoy!

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