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Adobo with vegetable ragout, garnished with fresh coriander
Savoury Filipino Chicken Adobo simmered with vegetables

Chicken Adobo with Braised Vegetables

Author: Flavelo
Recipes Main Courses
Filipino Adobo is not a spice mix, but a cooking technique: braising meat (or vegetables) in a mixture of vinegar, soy sauce, garlic, and peppercorns. This ancient preservation method existed before the Spanish conquest, but received its name from them. During long braising, the acidity of the vinegar tames, the soy sauce caramelises, and a thick, dark, umami-rich glaze coats the ingredients.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 315 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large lidded frying pan or saucepan
  • Chopping board

Allergen Information

⚠️ Soya

Instructions

1 ✓

Cut the chicken into bite-sized pieces. Heat the oil in a pan and fry the meat until it whitens.

Tip: You don't need to cook it through, just get a crust (protein denaturation).
2 ✓

Throw in the chopped onion and crushed garlic. Sauté for a few minutes until fragrant.

Tip: Garlic is the soul of Adobo, don't skimp on it!
3 ✓

Add the diced peppers, carrot, and chopped green beans.

Tip: Harder vegetables (carrot) should go in with the meat before adding liquid.
4 ✓

Pour over the soy sauce, vinegar, and sprinkle in the pepper, cumin, and bay leaf. Pour a little water underneath (approx. 50ml).

Tip: Do not stir! Let the vinegar boil (approx. 2-3 mins) so the harsh taste goes away.
5 ✓

Cover and simmer on low heat for 20-25 minutes until the meat is tender and the sauce thickens.

Tip: Under the lid, steam softens the vegetables while the meat absorbs the marinade.
6 ✓

Taste, add salt if needed (soy sauce is salty!), and sprinkle with fresh coriander when serving.

Tip: Adobo is even tastier the next day.

Recipe FAQ

Why shouldn't I stir after adding vinegar?
According to Filipino tradition, you must let the vinegar 'cook' for a few minutes so its sharp acidity evaporates. If you stir, the taste remains 'raw'.
It's too salty, what should I do?
Add a little sugar or a bit more water/potato.

Ingredients

  • 500 g Chicken (thigh fillet is juicier)
  • 1 whole Red pepper
  • 1 whole Green pepper
  • 1 whole Red onion
  • 4 cloves Garlic
  • 3 tbsp Oil
  • 2 tbsp Soy sauce
  • 2 tbsp White wine vinegar (or cider vinegar)
  • 1 sprig Coriander
  • 1 tsp Ground cumin
  • 2 leaves Bay leaf
  • 1 whole Carrot
  • 100 g Green beans
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper