Adobo is a stew in the Philippines, but in other countries, it could be chile paste, a dry spice blend, a marinade or a process of marinating meat.

What is the difference between dried bay leaves vs. fresh?

If a recipe doesn't specify "fresh" bay leaves, use dried ones. Dried bay leaves provide a subtle herbal flavor, which is desired for most recipes, while fresh ones have a stronger aroma and may taste bitter. Both should always be removed from the dish before serving, as they can be thick, brittle or sharp and cause injuries if swallowed. Dried leaves can stay good for up to 2 years in an airtight container in a cabinet or freezer, while fresh ones last about a week in a sealed bag in the fridge.

Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 35 min
Total time: 95 min
Ingredients: 2 tablespoons canola oil; 5 chicken drumsticks (about 1 3/4 pounds); 5 bone-in chicken thighs (about 1 3/4 pounds); 1 large yellow onion, quartered and sliced 1/4 inch thick; 8 cloves garlic, smashed; 5 bay leaves; 0.25 teaspoon whole black peppercorns; 1 cup cane vinegar (see Tips) or unseasoned rice vinegar; 0.33333334326744 cup reduced-sodium soy sauce

Prep Time:

35 mins

Additional Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

5

Yield:

5 servings

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Healthy Aging Healthy Immunity High-Protein Egg-Free

Jump to Nutrition Facts

Simply seasoned, this flavorful Filipino Chicken Adobo is easy to prep and tastes even better the next day—so feel free to make it the day before. Protein-rich chicken thighs and drumsticks get a saucy coating filled with sweet onion, spicy garlic and peppercorns and herby bay leaf. Soy sauce adds a salty umaminess that is balanced by the subtle tang of cane vinegar. Keep reading for expert tips, including what to serve with this dish.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!

Although cane vinegar is made from fermented sugarcane syrup, it's not sweet. It is fresh, light and less sharp than other vinegars. You can find it at Asian markets or online.
Chicken drumsticks and thighs add fat to the sauce and help it to reduce to a flavorful glaze. If you opt for chicken breasts, make sure they are bone-in and skin-on so the chicken remains moist and tender.
This dish pairs beautifully with fluffy white rice, brown rice, cauliflower rice, quinoa or potatoes, which will soak up the flavorful sauce. Roasted carrots or a garden salad would be an excellent addition.
You can make this recipe ahead—it actually tastes better the next day—and you can store leftovers in the fridge in an airtight container for 3 to 4 days. Reheat covered in the microwave or on the stovetop over medium-low heat. You can also double the recipe and freeze it for up to 3 months in freezer-safe containers.

Nutrition Notes

Like their chicken breast counterparts, chicken thighs and drumsticks add protein, vitamins and minerals to this dish. And while they have more saturated fat than breasts, the thighs and drumsticks tend to be less expensive—plus they don't dry out like the breasts do while cooking. Besides protein, chicken thighs and drumsticks also provide a variety of nutrients, including selenium for thyroid health, zinc for a strong immune system and vitamin B12 for a healthy nervous system.
While they may make you cry while cutting them, onions' health benefits, including their disease-fighting antioxidants, are nothing to cry about. Regularly eating onions may help support healthy vision and reduce your risk of cancer and heart disease. Onions are also a source of prebiotics, providing food for your beneficial gut bacteria.
Garlic is similar to onions in that its superpower lies in its antioxidant content. Like onions, garlic also acts as a prebiotic and reduces the risk of heart disease by playing a role in lowering blood pressure, cholesterol and blood sugar levels.

While soy sauce does contain some antioxidants and probiotics (because it's fermented), the amount you get is minimal since the soy sauce is used in small amounts. Soy sauce is high in sodium, which is why we recommend using reduced-sodium soy sauce in this recipe. It is important to note that soy sauce is not gluten-free. If you want a gluten-free alternative to soy sauce, consider tamari, Bragg's Liquid Aminos or coconut aminos.

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Ingredients

2 tablespoons canola oil
5 chicken drumsticks (about 1 3/4 pounds)
5 bone-in chicken thighs (about 1 3/4 pounds)
1 large yellow onion, quartered and sliced 1/4 inch thick
8 cloves garlic, smashed
5 bay leaves
¼ teaspoon whole black peppercorns
1 cup cane vinegar (see Tips) or unseasoned rice vinegar
⅓ cup reduced-sodium soy sauce

Directions

Heat 2 tablespoons oil in a large pot over medium heat until it starts to shimmer. Add 5 drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add 5 thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.
Add 1 onion, 8 garlic cloves, 5 bay leaves and 1/4 teaspoon peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add 1 cup vinegar and 1/3 cup soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.
Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.

Frequently Asked Questions

What is adobo?

Adobo is a stew in the Philippines, but in other countries, it could be chile paste, a dry spice blend, a marinade or a process of marinating meat.
What is the difference between dried bay leaves vs. fresh?

If a recipe doesn't specify "fresh" bay leaves, use dried ones. Dried bay leaves provide a subtle herbal flavor, which is desired for most recipes, while fresh ones have a stronger aroma and may taste bitter. Both should always be removed from the dish before serving, as they can be thick, brittle or sharp and cause injuries if swallowed. Dried leaves can stay good for up to 2 years in an airtight container in a cabinet or freezer, while fresh ones last about a week in a sealed bag in the fridge.

EatingWell Magazine, March/April 2018

Nutrition Facts (per serving)

432	Calories
27g	Fat
6g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 1 drumstick, 1 thigh & 1/3 cup sauce
Calories 432
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 40g	80%
Total Fat 27g	34%
Saturated Fat 6g	31%
Cholesterol 219mg	73%
Vitamin A 81IU	2%
Vitamin C 4mg	4%
Folate 13mcg	3%
Sodium 756mg	33%
Calcium 35mg	3%
Iron 2mg	13%
Magnesium 47mg	11%
Potassium 509mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.