Chicken Adobo

Remembering food experiences is quite a fantastic gift of mines lol. I can drift back to brunch at Le Parker Meridien New York enjoying an unforgettable shrimp frittata moment, early lunch in Calgary, Canada encountering chicken and sweet pea pasta that I shall remember forever. The fondest memories are in the kitchens are  of loved ones, the taste and spices, are embedded in my palate for a lifetime. I can recall how I felt the moment I tasted Chicken Adobo for the first time in high school at Maria's house, my Filipino best friend. 

Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. It is an easy recipe but so so amazingly delicious. 

Andrea Fenise Chicken Adobo Recipe 


2 lbs. chicken, preferably drumsticks or thighs
1/4 cup of soy sauce
1/2 cup of white distilled vinegar
6 cloves garlic, peeled and crushed
¼ cup cooking oil
½ tablespoon brown sugar
Salt and whole peppercorn



Season chicken to taste. I prefer using a little meat tenderizer, lightly season with season salt, and pepper. Let the meat marinate for about an hour.

In a large container, combine the soy sauce, vinegar and garlic then lightly baste the chicken. 
Place the cooking oil in a pan and apply heat. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
Pour-in the remaining marinade in a large pan or dutch pan.  Bring to a boil. Add the dried bay leaves and whole peppercorn. After the sauce has stuck a boil, lower heat, cover, and simmer for 30 minutes or until the chicken is tender. 

Turn the chicken. Baste with remaining sauce. Cook for 10 minutes. Put-in the sugar. Stir and turn the heat off.

Serve hot with rice. Savor the memory and enjoy!