Print: Lolah's Chicken Adobo

My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

Prep

17 min

Cook

72 min

Servings

Difficulty

Medium

Ingredients

3 tablespoons vegetable oil
3 pounds boneless , skinless chicken thighs, rinsed and patted dry
6 cloves garlic , peeled and thinly sliced
0.5 cups soy sauce
0.5 cups apple cider vinegar
0.5 cups water
2 tablespoons pickling spice , wrapped in cheesecloth

Instructions

1 Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
2 Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Nutrition per serving

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