Chicken adobo

Tender, delicious stewed chicken. The easiest main dish you’ll ever make – everything in a pot and ready to cook.


  • 1 pack chicken drumsticks (5-6 drumsticks, around 2 lb) – or you can use 1 lb boneless skinless chicken breasts, each cut crosswise into 3-4 pieces
  • 1 onion, sliced
  • 1-2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper, finely ground (yes, this is a lot of pepper; use less if you prefer, but I like the gentle kick)
  • 2-3 bay leaves (Turkish are the ones you want for cooking, not California)
  • 1/3 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup water


  1. Rinse chicken.
  2. Put all ingredients in large pot or dutch oven. Bring to boil over medium heat.
  3. Turn chicken over. Reduce to gentle simmer and cover.
  4. Cook for 30 minutes to 1 1/2 hours, depending on how much time you have. The longer it cooks, the softer the chicken becomes.
  5. If you prefer a thicker sauce, leave the lid slightly ajar during cooking so that steam can escape, or simply take the cover off toward the end, raise heat and cook a few minutes until the liquid is reduced.
  6. Serve over rice.


  • Scaling up this recipe is easy. Double or triple ingredients, throw in bigger pot.
  • This is also a great leftover or make-ahead dish, as it tastes just as good or better the next day.
  • The vinegar does have a strong smell when cooking. Don’t be afraid, it tastes good in the end.

Serves 3-4.

Here’s the link back to the post and pictures.

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