Chicken Adobo

Chicken Adobo | ChopChop


This rich and tangy stew is the unofficial national dish of the Philippines. The recipe is a little more time consuming, and has a few more steps, than our usual fare, but we think it’s well worth the time and the wait. Serve with brown rice. 

Hands-on time: 30 minutes
Total time: 1 hour
Makes: 4 Servings

Kitchen Gear: 

Measuring cup 
Sharp knife (adult needed) 
Cutting board 
Measuring spoons 
Large bowl 
Large skillet 
Heatproof spatula or tongs 
Can opener 


bone-in, skin-on chicken thighs, excess fat removed
1⁄4 cup
low-sodium soy sauce
1 cup
rice, cider, or white vinegar
garlic cloves, peeled and minced
bay leaves, crumbled
2 teaspoons
black pepper
1 cup
1 cup
unsweetened coconut milk (optional)
1⁄4 cup
sliced scallions


  1. Put the chicken, soy sauce, vinegar, garlic, bay leaves, and pepper in the bowl and mix well. Cover and refrigerate at least overnight and up to 24 hours. 
  2. Remove the chicken from the bowl and keep the marinade. 
  3. Put the skillet on the stove and turn the heat to high. When the skillet is hot, add the chicken thighs, skin side down, and cook until well browned, about 7 minutes. (Be careful: the chicken might spatter.) 
  4. Turn the chicken thighs over and cook 3 minutes. Remove the chicken from the skillet and put it on the plate. Very carefully, with the help of your adult, pour the fat from the skillet into a can or bowl to cool before throwing it away. 
  5. Return the browned chicken to the skillet and add the marinade. Add the water and, if using, the coconut milk. Bring the mixture to a boil, then turn the heat down to low, and cook 20 minutes. Throw away the bay leaves. 
  6. Serve right away garnished with scallions, or cover and refrigerate overnight.