Chicken Adobo

Recipe by Maria Garrido

This is a classic dish served in the Philippines. It was shared at one of our City Market cooking classes, taught by Maria Garrido. Given the large amount of vinegar, lean meat (chicken breasts or pork chops) is not recommended, as it tends to dry out. After the chicken is cooked, don’t discard the leftover marinade, it is delicious over rice or noodles!

Prep Time

90 minutes

Cook Time

30 minutes


6 Servings


6 thighs, chicken (skin on)
1⁄2 cup soy sauce
1⁄3 cup vinegar, white
1 onion, yellow (medium, peeled and roughly chopped)
8 cloves garlic (peeled and roughly chopped)
2 tablespoons ginger (peeled and roughly chopped)
2 bay leaf
1 tablespoon peppercorns, black
1 cup water


Place all ingredients in a non-reactive marinating bowl. Make sure the meat is submerged in the liquid. Marinate at least 30 minutes or up to 2 hrs. After the meat has been marinated, transfer to a large stockpot. Add the marinating liquid and make sure the meat is submerged. If not, add enough water to cover.

Bring liquid to a boil and then reduce heat and simmer with the top on for 20-30 minutes or until meat is thoroughly cooked (thermometer should read 165 degrees Fahrenheit).

Remove bay leaves and peppercorns. Serve over rice.