Filipino Chicken Stew

Filipino Chicken Stew Recipe

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Vicki Butts (lazyme)


Adobo is considered as the Philippines national dish. As the name suggested, this is one of the many Spanish-inspired inclusions in the Filipino cuisine. There are many variations to the technique and ingredients employed in the preparation of this dish but the common ground to all is the subtle sourness of vinegar and the aroma of garlic and bay leaf. Pork or tofu may be used in place of chicken.

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15 Min
20 Min
Stove Top


1 1/2 lb
boneless chicken thigh
1/2 c
white vinegar
1/2 c
onion, chopped
5 Tbsp
soy sauce
1 tsp
black peppercorns, coarsely crushed
bay leaves
2 1/2 Tbsp
1 c
1/2 tsp
garlic, minced
1/2 c
fresh mushrooms, sliced
salt to taste
cilantro, chopped, optional


1Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.
2Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.
3Meanwhile, saute the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.
4Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water.
5Once again bring to a boil and season with salt if necessary.
6Garnish with cilantro and serve with hot rice.

About Filipino Chicken Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Filipino