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Chicken Adobo


  • 1 package chicken thighs (about 5 pieces)
  • 1 c water
  • ½ c vinegar
  • ¼ c soy sauce
  • 1 bulb garlic


  1. Place chicken thighs in a pot and cover with water, vinegar, and soy sauce. Bring to a boil, then reduce heat to low.

  2. Chop garlic. Add to the pot. Simmer for 1.5 hrs on low heat. 15 min before the end, increase heat to medium or medium-low and reduce remaining liquid into a thicker sauce.

  3. Fry chicken pieces for 5 min on medium-high heat, until skin is lightly blackened and crisped.

  4. Serve with sticky brown rice and maybe spinach wilted with lemon juice.

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