This is probably the easiest chicken adobo recipe I’ve ever seen outside of opening a packet. Adobo is a cooking process indigenous to the Philippines. Filipino Chicken Adobo is one of the first things I cooked after traveling. Adobo originates from the Spanish word adobaror to marinate. And according to many sources, Filipinos cooked meat in vinegar to keep it fresh longer. Turns out, adobo is also a great one pot or a crock pot meal.
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A Really Easy Adobo Chicken Recipe
Ingredients
4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
| Prep Time | Downtime | Cook time | Yields |
| 10 Minutes | 1-3 Hours | 90 Minutes | 6-8 Servings |
Directions
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns, and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Transfer the chicken to your crock pot.
- Cook on high for 50-minutes. Remove the lid and reduce heat until the sauce is reduced and thickened and the chicken is tender.
- Serve with your favorite rice. I had some leftover brown rice & garlic bok choy. So I added some celery and onion and made fried rice.
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