Chicken adobo
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Combine chicken, soy sauce, vinegar, water, garlic, bay and pepper in a pot.
- Step 2
Follow the recipe
Bring to a boil, then cover and simmer 30–35 minutes; chicken must reach 165°F.
- Step 3
Follow the recipe
Remove chicken and reduce liquid 10 minutes; brown chicken briefly in oil if desired.
- Step 4
Follow the recipe
Return chicken to sauce and divide into eight portions; remove bay leaves and peppercorns before serving.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Heat-safe spoon or spatula
Use a utensil compatible with your cookware.
Amazon option: OXO Good Grips Silicone Spoon, Peppercorn
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Oven mitts
Use intact heat-protective mitts you already own.
Amazon option: KitchenAid Ribbed Soft Silicone Oven Mitts, 2-Pack
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Dutch oven with lid
Use an oven-safe heavy pot with a close-fitting lid.
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
8 portions from one batch. Portion size and timing need kitchen testing. Separate wet sauces and crisp/raw garnishes. Use clean shallow food-safe containers and keep portions small enough to chill promptly.
Refrigerate promptly at 40°F or below, within 2 hours (1 hour above 90°F). For cooked meals use within 3–4 days, or freeze earlier portions intended for later days. Follow stricter ingredient and package guidance.
Thaw in the refrigerator; reheat cooked leftovers to 165°F throughout. Stir and check several places. Keep cold salads cold rather than applying a reheating instruction to them. Texture after freezing is a proposed use, not a tested result. Label date and contents; use freezer-rated packaging and manufacturer headspace instructions.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.