Adobo Chicken

This Filipino dish is acidic, sweet, has a little bit of a kick from the black pepper. It can be a neutral starting point from which to add your own flavours. The secret to good Adobo is time and patience, and good colour when you fry it.

Servings: 4

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Specialty Chicken - RWA chicken ensures that the product was never raised with antibiotics. Raising chickens without antibiotics means that we employ the best practices in managing all aspects of care for our chickens.

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  • 1 Yarrow Meadow whole chicken
  • 2 medium white onions, sliced
  • 6 cloves garlic, sliced
  • 10 cracked black peppercorns
  • 2 bay leaves
  • Sunflower oil
  • 1 cup white vinegar
  • 1/2 cup soy sauce
  • Water
  • Salt
  • Handful of chicken hearts and livers (optional)

Preparation Instructions

  1. Slice the chicken into sections: thighs, wing, neck, and breasts.
  2. Choose a pan or a pot large enough to be able to simmer all the chicken parts. Add enough sunflower oil to coat the surface area of the pan. Set to medium to high heat.
  3. Lightly season the chicken (with hearts and livers if any) and place in the pan skin side down. Fry for 5 to 7 minutes, flip, and repeat until golden brown.
  4. Add onions, garlic, bay leaves, and cracked black peppercorns. Turn down the heat to medium, and sweat for 5 to 10 minutes until caramelized.
  5. Add white vinegar to deglaze, and scrape the bottom of the pan with a wooden spoon to get all the extra bits in the sauce.
  6. Add soy sauce, and enough water to almost submerge the chicken.
  7. Bring to a boil, then turn down to a simmer for 16 to 22 min until the chicken is fully cooked, and the sauce has reached your desired consistency.
  8. Salt to taste, and finish with more cracked black pepper. Serve over a bed of rice.

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