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Easy Adobo Recipe for Beginners

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Easy Adobo Recipe for Beginners

Master the Magic of One-Pot Chicken Adobo!

Adobo is a popular dish in Filipino cuisine, known for its rich flavors. I've finally learned how to cook it well, and I usually make it before a trip when we're busy packing. The longer it stays in the pot, the better it tastes! What's even better is that my picky little one loves it, even though he usually doesn't like his food mixed. But with adobo, he eats it without a fuss. Let’s go! 


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One-Pot Chicken Adobo – Simple and Easy to Prepare

Adobo is a popular Filipino dish with strong flavors that dates back to when Spain colonized the country. The word "adobo" means "marinade" in Spanish. Over time, Filipinos have made it their own, turning it into a beloved and iconic part of Philippine culture.


Ingredients:

  • 4 to 5 lbs of chicken thighs (feel free to add drumsticks for extra flavor)
  • 4 cloves of garlic (or 2 teaspoons, minced)
  • 1 teaspoon of black peppercorns
  • 1/2 cup of white vinegar
  • 1/2 cup of soy sauce
  • 1/8 cup of balsamic vinegar (optional)
  • 3 bay leaves or more
  • 1 tablespoon of brown sugar
  • A sprinkle of freshly ground peppercorns


Optional Add-ons:

  • A dash of red pepper flakes
  • Slices of potatoes
  • Pineapple chunks


Instructions:

Prepare

1. In a large pot, mix the chicken, garlic, peppercorns, vinegars, soy sauce, balsamic vinegar, brown sugar, a sprinkle of freshly ground peppercorns, and bay leaves. 

For a richer flavour, marinate in the fridge for 1 to 3 hours.


Simmer

2. Bring the mixture to a boil over high heat, then reduce the heat and cover the pot to let it simmer for 30 minutes. If you prefer a thicker sauce, extend the cooking time by an additional 20 minutes.

Serve with steamed rice and savor the delicious dish! I normally enjoy my adobo with plenty of sauce. I might be the only one, but I love soaking my rice in the adobo sauce!

Mix, boil, and enjoy – it’s that easy! For more easy recipes, check out Saul Loves To Cook.


Did you know? 

Adobo originated as a method to preserve meat using vinegar to prevent spoilage in hot climates, before the invention of refrigerators. 

It's perfectly fine to leave it on top of the stovetop; that's why it's a great dish to make before any trip. In that way, you don't need to worry about what to serve for dinner. 


Travel Secret

Here's a little travel tip from my personal experience. We bring this when we're renting out cabins, Airbnb, or RV's when visiting national parks. My partner and I often whip this dish up as it saves us time from cooking, and especially when we're out and driving to the nearest restaurant is too far. 

This recipe is as easy as it gets, and I hope you love it as much as I do. Happy cooking!



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