Growing Chefs! Ontario Chicken Adobo

Chicken Adobo

Chicken adobo is a super simple Filipino stew. It can be made in many different ways from sour to sweet. Every Filipino home makes it differently and is unique to their geographical area.
Serves 6 to 8
2 pounds chicken thighs, bone in, skin on4 bay leaves5 garlic cloves, minced1 teaspoon peppercorns1/2 cup soy sauce1/4 cup rice vinegar1 1/2 cups water3 tablespoons canola oil1 teaspoon sugar Salt Jasmine rice for serving
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsLarge potSpatulaTongsTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the garlic cloves and using a rasp or chef’s knife finely mince them.

Measure out all ingredients, keeping them separate.

Get Cooking!

Preheat a large pot over medium heat with canola oil. Sear the chicken thighs skin side down for 2 – 3 minutes until golden brown then remove from pot and set aside. Add soy sauce, garlic and vinegar to the pot and cook, stirring constantly for 1 minute. Return the chicken to the pot, then add bay leaves and peppercorns. Add enough water to just cover the chicken and cover with a lid. Simmer until the chicken is just cooked, remove chicken and the lid and reduce sauce. Serve over rice.