Filipino Chicken Adobo - Wednesday

Tune in around 12:40 pm to win a $50 food voucher to the Filipino Festival!

August 8, 2018

Tune in around 12:40 pm to win a $50 food voucher to the Filipino Festival!


  • 3.5 lbs bone-in, skin-on chicken thighs
  • 1 cup unseasoned rice vinegar, white vinegar or cane vinegar
  • 3/4 cup gluten-free soy sauce
  • 15 cloves of garlic, peeled (approximately one bulb)
  • 2 T black peppercorns
  • 3 large bay leaves
  • 3 T cooking oil


  1. Aside from the cooking oil, combine all ingredients together and marinate in the fridge for 8-24 hours. (I have made this without marinating the chicken at all and it totally tastes great, so don't fret if you didn't plan ahead.)
  2. Using a large Dutch oven, heat a bit of oil on medium-high heat. Place the chicken thighs skin-side-down in a single layer to brown the skin. Do this in a couple of batches, if needed.
  3. Pour the rest of the marinade into the pot with all the chicken. Add a little bit of water if the marinade doesn't just barely cover the chicken.
  4. Bring the pot to a boil, turn down the heat a bit and simmer the chicken for about 30 minutes, uncovered.
  5. Flip the chicken over and simmer for another 30 minutes, uncovered. The sauce will reduce, but it'll still be fairly thin when it's finished. (If you didn't marinate the chicken overnight, you might want to simmer for a little while longer, but up to you!)
  6. Serve with white rice, always. The only acceptable way to eat chicken adobo is by spooning that savory, oily sauce all over a fluffy pile of rice. Cauliflower rice will stand in for paleo pals if absolutely necessary, but even that's pushing it.

(Recipe via: Worthy Pause)