Filipino Chicken Adobo (Cooked in Soy Sauce and Vinegar) Jump to RecipeFilipino Chicken Adobo is the national dish of the Philippines, and it’s a low-carb chicken dish that’s delicious and easy to make.I’ve made this with pieces of chicken breast in the past, but today I’m updating the recipe to use more-authentic chicken thighs; use whichever chicken parts you prefer! Filipino Chicken Adobo, is a recipe I’ve been making for years, first adapting it from a recipe from Mark Bittman and advice I’d gotten from a few Filipino food bloggers.Then recently I got infatuated with Chicken Adobo again, and decided that using skin-on bone-in chicken thighs really was the most authentic way to make this famous dish.  We loved this version with chicken thighs that was delicious and so easy to make, and with thighs we used a slightly different process than we did for the .

(You can use that link to see the older recipe if you were a fan and prefer chicken breasts.) I’ll also give some tips for those who might prefer using breasts in this new easier recipe.  This updated easier version browns the chicken first, simmers it the soy sauce mixture, and then keeps chicken warm while the sauce is reduced.It omits the onions which ended up feeling didn’t add much and had to be strained out of the sauce.  if you’re a fan at all of Asian chicken recipes where the chicken is cooked with soy sauce, I hope you considering trying this updated version of Filipino Chicken Ado

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