Chicken Adobo, 3 Ways

IMG_3530Chicken Adobo New York Times

1 cup coconut milk

¼ cup soy sauce

1 1/2 cup rice winegar

12 garlic cloves, minced

3 whole fresh chiles, (such as birds eye or other fiery variety)

3 bay leaves

1 ½ teaspoon freshly ground pepper

3 to 4 pounds chicken thighs

How to make this recipe

  1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
  2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
  3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
  4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Chicken Adobo Cindy Supper Club

1 pound chicken thighs or breasts or drumsticks

2 tablespoons soy sauce

2 tablespoons white wine vinegar

1 tomato, chopped

2 bay leaves

pepper to taste


How to make this recipe

  1. Place all ingredients into a covered saucepan or Dutch oven.
  2. Cover the pot and cook over medium heat, adding water if the mixture gets too dry.
  3. Reduce heat to low and simmer for about 20 minutes until chicken is cooked.

Chicken Adobo Cooks Illustrated


1 (14.5 ounce) can diced tomatoes

3 tablespoons minced chipotle peppers in adobo sauce

3 garlic cloves, minced

2 teaspoons dried oregano

1 ½ teaspoons espresso powder

salt and pepper to taste

1 ½ pound chicken thighs

2 tablespoons vegetable oil

1 onion, chopped

3 tablespoons molasses

How to make this recipe

  1. Process tomatoes in food processor until smooth; set aside.
  2. Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in mall bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.
  3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
  4. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices.
  5. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.