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Adobo served with eggs, chicken and eggs united as a mouthwatering meal.
Savoury Filipino chicken stew braised in soy and vinegar with eggs

Chicken adobo with eggs

Author: Flavelo
Recipes Main Courses
Adobo is not just a dish, but a technology: in the tropical climate of the Philippines, the high acid and salt content of vinegar and soy sauce preserved meat before the age of refrigerators. This 'saucy stew' is about slow cooking and reduction: the sauce is boiled until it thickens and coats the meat. The addition of boiled eggs is a classic extension, the yolk absorbing the salty-sour sauce, adding a creamy texture to the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep frying pan or pot with lid
  • Chopping board
  • Knife

Allergen Information

⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Hard boil the eggs (approx. 10 minutes), cool and peel them. Set aside.

Tip: Hard-boiled eggs withstand later braising better, they don't fall apart in the sauce.
2 ✓

Salt the chicken thighs lightly (the soy sauce will be salty too!), and brown skin-side down in a pan with the oil until golden.

Tip: Browning the skin (Maillard reaction) deepens flavours and renders out excess fat.
3 ✓

Mix the soy sauce, vinegar, water, crushed garlic and peppercorns. Pour over the browned chicken, add the bay leaves.

Tip: Important: after pouring over the vinegar liquid, DO NOT stir and do not cover for 5-10 minutes! Let the vinegar acidity 'mellow' in the boil.
4 ✓

Reduce heat, cover, and braise chicken for 25-30 minutes until tender.

Tip: During slow braising, collagen breaks down into gelatin, making the meat succulent.
5 ✓

Remove lid, add the boiled eggs, and continue to boil the sauce until it thickens and forms a glossy glaze on the meat and eggs.

Tip: The eggs absorb the brown colour and flavour of the sauce.
6 ✓

Serve with steamed rice, which soaks up the salty-sour gravy.

Recipe FAQ

It turned out too sour. What did I do wrong?
You likely didn't cook the vinegar long enough, or stirred it at the beginning. Vinegar must be left to 'cook out' for the first 10 minutes without stirring so the sharp taste evaporates.
Can I use chicken breast fillet?
Not recommended. Breast meat dries out during long cooking. Thigh is fattier, juicier and withstands braising better.

Ingredients

  • 500 g Chicken thighs/drumsticks (bone-in, skin-on)
  • 4 pcs Eggs
  • 100 ml Water
  • 50 ml White wine vinegar (or cider vinegar)
  • 60 ml Soy sauce (dark)
  • 4 cloves Garlic (crushed)
  • 2 pcs Bay leaves
  • 1 tsp Whole black peppercorns
  • 1 tbsp Oil