Chicken Adobo

Here’s an interesting recipe – something that hails from the Philippines! For those wondering, Chicken Adobo is a Filipino stew cooked using the ‘inadobo’ style. Inadobo cooking normally entails cooking with vinegar, soy sauce, and garlic.

It is said that every household have their own “secret recipe” and this is the Meatmen’s take on Chicken Adobo.

Stewed to perfection, this dish goes great with a  bowl of steaming rice (or two!) Add pan-fried potato, quail eggs and spring onions based on your preferences!

To all our fans out there that share the love of Phillipino cuisine, do try it out and let us know in the comments below.

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  • Servings:

  • Time: 35 minutes

  • Skill: Easy


  1. 8 pieces Chicken Drumsticks/thighs

  2. 1 whole garlic

  3. 1¼ cup light soy sauce

  4. ½ cup red cane vinegar

  5. 1½ tbsp peppercorns

  6. 3 large bay leaves (torn into pieces)

  7. 2 tbsp canola oil

  8. 2 whole sliced shallots

  9. 1 cup water

  10. 3 tbsp red cane vinegar

  11. ¼ cup brown sugar


  1. Prep the mise-en-place above. For the garlic, slice the core off, crush and shake in a container to remove skin. Only keep the cloves.

  2. Marinade the chicken with the soy sauce, ½ of the vinegar, 3 crushed bay leaves and peppercorns for 1Hr-3Hr in the fridge (The longer the better). Ensure the chicken is coated with marinade before covering with cling foil.

  3. After marinating is done, place it on a rack with a tray below the rack to dry the chicken from excess marinate.

  4. Heat some oil on the pan. Sear the chicken till the skin is browned and caramelized. Turn accordingly once the sides are browned.

  5. After all chicken is seared, place the chicken aside in a dish with tongs.

  6. Using the same pan, sauté 1 whole sliced onion and scrape the residue at the bottom of the pan.

  7. Once onion is browned, add marinate to deglaze the whole pan. Add in brown sugar and remaining ½ cup and 2 tablespoons of the vinegar and water.

  8. Add in sliced chilli padi. Bring to a boil to cook chicken and for the sauce to reduce so that sauce thickens. (Roughly 20-30min)

  9. Once the sauce thickens, check if chicken is cooked. Use a spoon to touch the chicken and it should feel tough from the outside and not soft.

  10. Plate the dish and serve with rice. Add pan fried potato slices, boiled quail eggs and chopped spring onions.

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