On monday nights, a group of friends and I get together, and take turns cooking different dishes each week. Last night was my turn. I decided to do something different, something I had never done before: Chicken Adobo. Now I am not Filipino but had Filipino roommates all throughout college. Anyways to make a long story short, it turned out pretty good.

Here is my recipe:

So I checked online for a few different recipes so I could get an authentic flavor. So this is  a combination of different ingredients from different recipes, tweaked based on what I had available. (References below)


  • 2-4 lbs of  bone in chicken (legs, wings, thighs…whatever you got)
  • 2 cups Chicken broth
  • 1 cup light soy sauce
  • 1 cup Garlic infused red wine vinegar (any vinegar will do, this is just what I had)
  • 1 head of garlic minced
  • 3 bay leaves
  • freshly chopped bullhorn pepper (from my garden, any type of pepper will do) optional
  • 1/4 cup brown sugar
  • 2 tbs cornstarch

1. Combine all ingredients into a large pot, exclude the cornstarch. Turn heat up to high until it boils. Once it boils turn the heat down to med. Cover and let sit for 1-2 hrs.

2. *…Once chicken is cooked, take out chicken, and continue to boil the liquid until it reduces about half. Add cornstarch and let sit for about 40 minutes.

3. Throw chicken back into the liquid for a few minutes to reheat and absorb flavor.

4. Serve over rice. Make sure you pour remaining juices over chicken and rice. Top with parsley or green onions for looks. 

*I cooked this a day ahead of time and put the whole pot in the fridge. When it came time to serve, I removed from the fridge and put on the stove reheated to room temp then proceeded with step 2.