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Classic Chicken Adobo

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Have you ever had Chicken Adobo?

Growing up we used to joke that my mother knew how to cook chicken a million different ways. Probably because chicken is good for you and inexpensive (especially bone-in chicken.) My favorite chicken recipe is Chicken Adobo. 

Chicken Adobo is a Filipino Chicken dish traditionally made with bone-in chicken. It is very flavorful and savory. Which is probably why it is as popular in the Philipeans as Friend Chicken is in the US.

Not only is Chicken Adobo very budget friendly.  (Bone-in chicken goes on sale often. Earlier this week I was able to get legs and thighs for 88 cents a pound at Smiths. That meant I spent less than $10 for two 9x13in pans worth of chicken.), it is also super easy to make.  It takes less than 10 minutes prep time and then you just let it bake in the oven. I usually like to serve it with rice and green beans. The sauce from the chicken goes perfectly over the rice.

Yield: 6-8 Chicken Pieces

Chicken Adobo

Chicken Adobo

This is a classic Filipino Chicken Dish.  The end result is a moist savory chicken

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


  • 6-8 Pieces of (bone in) of chicken
  • 6-8 Bay leaves
  • 6-8 Peppercorns
  • 1 Crushed Garlic Clove
  • 1/3 Cup of Soy Sauce
  • 3 Tablespoons Apple Cider Vinegar


    Place chicken in a foil-lined baking dish.

    Place a bay leaf and a peppercorn on each piece of chicken.

    Pour soy sauce, vinegar, and garlic over chicken.

    Place foil over the top and roll edges to seal chicken inside.

    Bake at 350 for 2 - 2 1/2 Hours (the longer you cook the chicken he more the meat will fall off its bone)

    Take off the top tinfoil for the last 20-30 minutes of the cooking time to brown up the chicken. 


  • I normally double this recipe when I want to fill a full 9x13 pan with chicken.
  • I prefer t cook chicken legs and thighs.
  • The sauce goes great over rice.

If you like more sauce with the chicken (since it goes so amazing over the rice), then you can double the sauce recipe.  My family loves this dish soo much that I normally like to make two 9×13 dishes worth at a time. Anything not eaten at dinner I put in containers in the fridge to heat up for lunch the next day.

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