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The Richmond avenue

simple recipes + simple ingredients

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Lola’s Chicken Adobo

November 14, 2017

The Philippines has a rich and colorful history. Colonized by Spanish in the last 16th century, there is much Spanish influence of language and religion that permeates the Filipino culture. Later, the flow of the Chinese traders that would come through the Philippines would influence their food and flavors. The combination of these two countries has brought us what some consider to be the national dish of the Philippines: Chicken Adobo. Their influence is apparent through this dish – the process of marinating meat from the Spanish and the flavoring of the salty soy sauce from China.
 
In the Philippines, Lola means “grandmother.” My grandmother is an amazing cook who would spend her time preparing traditional meals for her large family – from sotanghon to filipino spaghetti to pancit. This adobo recipe was given to my mother who would prepare it for her family, and now, as she has also recently become a Lola herself, she has passed it on to me. There’s something special about preparing a recipe that has been in your family for decades. To know that the steps I follow and the ingredients I reach for are the same ingredients reached by my mother and her mother before her adds something so indescribably sentimental to this dish.
 
Lola's Chicken Adobo
2017-11-14 14:46:17
Serves 6
Save Recipe
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 lbs. boneless skinless chicken thighs
  2. 1/2 medium onion, sliced thin
  3. 4 garlic cloves, minced
  4. 1/4 cup olive oil
  5. 1/4 cup rice vinegar
  6. 1/4 cup low-sodium soy sauce
  7. 1/2 tsp black pepper
  8. 2 bay leaves
  9. 1/4 cup water
  10. steamed white rice, for serving
Instructions
  1. In a large pot, heat the oil over medium-high heat. When hot, add the garlic and quickly stir to prevent burning. Add the onions and fry for 2-3 minutes. Place the chicken thighs in the pan and cook on all sides until lightly browned, about 10 minutes.
  2. Add the rice vinegar and stir for 1 minute before adding the soy sauce, bay leaves, and black pepper. Stir for 4-5 minutes to combine, then add the water. Lower the heat to medium-low and cook for 20-25 minutes, stirring often. Taste to adjust seasonings, then serve over a bed of steamed white rice.
Notes
  1. Note: Many variations of Chicken Adobo call for the chicken to be marinated. If desired, the chicken can be marinated in the soy sauce, vinegar, garlic, bay leaves, and black pepper for a few hours before cooking. When preparing the recipe, simply brown the chicken and then add the water.
The Richmond avenue https://therichmondavenue.com/
 

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  1. Susan says

    November 14, 2017 at 3:03 pm

    Sounds simple and delicious!

    Reply
    • Jasmine says

      November 14, 2017 at 3:06 pm

      Thank you! It is both! 🙂

      Reply
  2. John says

    November 14, 2017 at 3:14 pm

    This looks delicious Jasmine, I hope your little girl is thriving too! ❤️

    Reply
    • Jasmine says

      November 15, 2017 at 11:47 am

      Thanks so much, John!! She is almost 8 weeks old and we’re getting into the swing of things! 🙂

      Reply
      • John says

        November 15, 2017 at 3:27 pm

        Awesome! God bless your family Jasmine!

        Reply
  3. lynne hoareau says

    November 16, 2017 at 8:32 am

    This is beautiful Jasmine. I love the history behind this meal, and with it being from one generation to another makes it even more special.
    I am looking forward to making this 🙂 Have a wonderful, relaxing day.

    Reply
    • Jasmine says

      November 20, 2017 at 10:57 am

      Thank you, friend!! It definitely makes it all the more special! <3 Happy Thanksgiving week!

      Reply
  4. Roberta Briffa says

    November 20, 2017 at 10:10 am

    This recipe sounds like a great one for dinner guests! And also one to keep for the busy holidays when we’re too tired to cook complicated dishes. Thanks for sharing this one Jasmine. It’s a keeper! xx

    Reply
    • Jasmine says

      November 20, 2017 at 10:58 am

      Thanks, Roberta! I agree! A lot of these ingredients are ones that we usually on hand, so it does make for an easy weeknight dinner. I hope you’re having a wonderful Monday!

      Reply
  5. kitchencomfortblog says

    November 21, 2017 at 4:55 pm

    your blog is really beautiful! I’m a soon to be new mother as well and your blog is so inspiring! I am trying to follow but can’t for some reason 🙁 have a great day!

    Reply
    • Jasmine says

      November 21, 2017 at 8:52 pm

      Thank you so much and congratulations!!! When are you due?!? That’s so exciting. I’ve currently got our now 2 month old rocking in my lap as I type this. I’m not sure why you can’t follow! I do have a place to add your emails at the bottom, but I’ll try and figure out why the WordPress widget isn’t working.

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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