Chicken Adobo (Filipino Stew)

  • 5 healthy sized chicken drums
  • ¼ cup each: Soy Sauce and Rice Wine Vinegarfoodiesgalore chicken adobo
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon dried rosemary
  • Either 5 cloves fresh garlic or 3 tsp garlic powder
  • Light vegetable oil for cooking
  • 2 inches fresh ginger root, peeled and sliced paper thin
  • 2 bay leaves
  • 1 small bunch fresh cilantro, chopped
  • 1/8 teaspoon ground cumin (or cumin seeds if available)
  • ½ teaspoon white sugar
  • Salt and black pepper to taste


  1. Start by washing and marinating your chicken with
    • A dash of soy sauce
    • Sesame Oil (listed above)
    • Dried rosemary (listed above)
    • 1 clove of garlic (crushed or minced), or substitute with 1 tsp garlic powder
  2. Heat a sauce pot and drizzle vegetable oil to coat the bottom only when the pot is heated
  3. Sauté the fresh ginger and garlic long enough to be aromatic but not burned
  4. Add the marinated chicken drums and cover the pot with a lid
  5. After 5 or 6 minutes, turn the chicken pieces over and place the lid back on the pot
  6. After 5 more minutes add the rest of the ingredients
  7. Cover the pot and leave the heat at medium. Usually, adobo cooks within half hour, however the best way to determine doneness is when the chicken comes away from the bone. The savoury aroma will be your indicator also!

Serve chicken adobo with jasmine steamed rice and a fresh cucumber and tomato salad. Add a simple extra virgin olive oil and vinegar dressing. Salt and black pepper to taste.