Adobo Gingered Chicken

Ted Wildman


This is a favorite dish in the Philippines. The smells coming from your kitchen will make everyone's mouth water! You can use a whole chicken or whatever parts you like to use. I like to use boneless thigh because to me it is one of the best cuts of the chicken for flavor. You can use rice or vegetables as a side or put them on tortillas with an assortment of goodies. Let your mind explore and have fun with this amazing dish!


★★★★★ 1 vote

8 - 10
20 Min
1 Hr
Stove Top


Add to Grocery List

  • 3 lb
    chicken thighs, skinless and boneless (or your favorite parts)
  • 1/2 c
    soy sauce, light (or regular) i use light. :)
  • 3/4 c
    white vinegar
  • 8 clove
    i use a bulb of garlic peeled and crushed,
  • 2 Tbsp
    thinly sliced ginger root ( use powdered ginger if you don't have root available)
  • 2 large
    bay leaves (dried works too)
  • 1/2` Tbsp
    black peppercorns, whole

How to Make Adobo Gingered Chicken


  1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
  2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Printable Recipe Card

About Adobo Gingered Chicken

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Filipino

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