I do a lot of Filipino recipes because I grew up in Hawaii, where there is a large Filipino community. My kids are part Filipino, too, and I like celebrating their culture in our home by making Filipino recipes like this one regularly.
This is an easy recipe for chicken adobo. I like to remove the skin and any fat from the chicken to make it a little healthier. I’m always watching my macros, including fat. (If you’re not sure what macros you should be hitting, let me know and I can help you figure it out.)
Other than that, it’s a simple recipe to make. Serve your chicken adobo alongside a side that fits your dietary preference. I often do a little rice and some vegetables.
Easy Filipino Chicken Adobo Recipe
Ingredients
1/4 cup soy sauce (65 ml) or coconut aminos, if you’re Paleo
1/2 cup white Filipino cane vinegar, or distilled white vinegar (125 ml)
6 to 8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
4 bone-in chicken breasts
Directions
1. Remove skin from chicken breasts, trim any fat, and cut each breast in half.
2. Slice white onion and add to pot on medium high heat.
3. Add chicken, the soy sauce (or coconut aminos), vinegar, garlic, black peppercorns, and bay leaves into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes. Serve with steamed white rice or rice noodles.