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Chicken or Pork Adobo


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Rate this recipe 4.4/5 (16 Votes)


  • 4 pounds chicken, cut into 8 pieces, or chicken wings (or substitute cubed pork shoulder or belly)
  • 2 cups low-sodium soy sauce
  • 2 cups white distilled vinegar
  • 2 cups water
  • 4 bay leaves
  • 6 ounces garlic, peeled
  • 1 ounces black peppercorns
  • 2 ounces canola oil


Servings 4
Adapted from


Step 1

In a large pot, add all ingredients except canola oil. Bring to a simmer and cook for about an hour and a half or until meat is tender.

Using a slotted spoon remove meat from liquid; set meat aside to slightly cool.

Place liquid back on heat and reduce by half.

Warm a large sauté pan over medium heat and add canola oil. Add meat to pan and sauté lightly, then add ¾ of the reduced sauce.

Bring to a simmer and reduce sauce again until sauce starts to glaze and sticks to meat.

Serve with white rice.

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