Chicken Breast Adobo

My I landed my very first real job many moons ago, I was amazed at how sheltered a life I led.  I only tasted American, Italian, Maltese and Mexican cuisine.  That was it.  Meeting people from different cultures always intrigued me.  I enjoy hearing about different cultures and when we would have pot luck lunches at work, I always made sure to try something I never tried before.

I saw a platter of chicken and had to know what it was.  My co-worker, who was from the Philippines told me that is was Chicken Adobo (a sauce made of vinegar and soy sauce).   OH EM GEE!  It tasted delicious.  From there I tasted, Pancit (noodles), and lumpia (basically a spring roll), just to name a few.  And my love for Filipino food emerged.

Usually it’s made with cut up chicken, but here is my healthier version using boneless skinless chicken breasts

Chicken Adobo Recipe

Recipe adapted from Kaylyn’s Kitchen and Amateur Gourmet

Chicken Breast Adobo
Author: Marlene Baird
Cook time:
Total time:
Serves: 4
Serve with steamed white or brown rice
  • 16 ounces boneless skinless chicken breasts
  • 1 cup low sodium soy sauce
  • 1/2 cup rice wine vinegar
  • 1 1/4 cup water
  • 8 cloves whole garlic
  • 3 bay leaves
  • 3 shallots, peeled, whole
  • 10 green peppercorns
  • 1/8 teaspoon chili powder
  • 1 tablespoon canola oil
  1. In a medium bowl combine the soy sauce, vinegar, water, garlic, bay leaves, shallots, peppercorn, and chili powder make the Adobo mixture.
  2. Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
  3. Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
  4. Strain liquid to remove onion pieces, peppercorn, garlic cloves and bay leaves.
  5. Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. About 30 minutes
  6. Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.) Serve the browned chicken with some of the sauce spooned over.
4 PP per serving

I gotta tell you, this recipe makes me want some pancit and lumpia too.

Chicken Adobo Recipe


So to all my friends whose heritage is from the Philippines, thank you for introducing me to your world of Filipino cuisine.

Thanks for stopping by and have a great day.


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Chicken Breast Adobo — 8 Comments

  1. My wife grew up in Quezon City and this is one of the first dishes she taught me how to prepare. If you’re more adventurous, try dinuguan or balut.

  2. Loved the recipe! Most filipinos bash using chicken breast but i think it works great as long as you build the flavors accordingly. I cut up the chicken breast(since I have small children) marinade it in soy sauce, apple cider vinegar, chopped garlic & onions, oyster sauce,peppercorns and a hint of cayenne, while im stewing the same mixture in a pot w/ added water. Then once the marinade is done I add the chicken just until tender and it comes out equally delicious and healthier! Try it of u have the chance! (half filipino by the way(: )