How to Make Chicken Adobo


In this video, you’ll see how to slow-simmer duck legs or chicken thighs in adobo sauce. Chef John gives them the full Filipino-style adobo treatment!... See more This method works equally well with duck legs, chicken thighs, pork chops—basically any stewing or braising meat. You’ll brown the chicken or duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! Then simply braise until very tender. The sauce is so incredibly delicious! Watch the video, then get Chef John’s recipe for Duck Adobo. Serve it spooned over plenty of white rice. You’ll love it! See more Chef John videos >>

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The Chatter


May 25, 2014 2:43 PM

Dear Chef John, Your recipes are always delightfully simple & delicious. But I have a question. In your a Duck Adobo recipe, did you use light soya sauce OR dark soya sauce ? The difference will be in the saltiness & colour of the dish. Thank you. Vivadho ( Singapore)


Jun 24, 2013 5:25 PM

Chef John, you outdid yourself this time! I used chicken quarters for this recipe. It is still stewing in the pot and my kitchen smells delicious. I just tasted the adobe sauce and it was heavenly! *heart* I can't wait to sink my teeth into this dish tonight! Will definitely make this again.... with duck legs this time.

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