Filipino Chicken Adobo Stew with Seasonal Vegetables
A comforting Filipino chicken adobo stew featuring tender chicken thighs poached with seasonal root vegetables and aromatic spices. This warming dish celebrates traditional flavors through a familiar poaching technique, making it perfect for weeknight dinners.
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Overview
This Filipino Chicken Adobo Stew brings classic adobo flavors into a hearty and healthy one-pot meal. Chicken thighs are gently poached with a medley of seasonal root vegetables like carrots and potatoes, simmered in a fragrant sauce of soy sauce, vinegar, garlic, and black peppercorns. The slow cooking lets the chicken absorb the tangy, savory sauce while vegetables become tender and flavorful. Perfect for cozy dinners, this dish offers comforting warmth with authentic Filipino taste.
Why you’ll love it
- Traditional adobo flavors with a nutritious twist of seasonal vegetables.
- One-pot cooking method simplifies preparation and cleanup.
- Poaching keeps chicken juicy and tender, ideal for weeknights.
- Flexible recipe to adapt with whatever root vegetables are fresh and available.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and texture, but skin can be removed if preferred.
- Seasonal root vegetables: Carrots and potatoes are classic; feel free to add parsnips, turnips, or sweet potatoes.
- Soy sauce and vinegar: Use Filipino cane vinegar if available for authentic tang; otherwise, white or apple cider vinegar works well.
- Garlic and black peppercorns: Essential to the adobo’s signature aromatic profile.
Serving & storage
Serve this stew hot, ideally over steamed jasmine rice or garlic fried rice to soak up the sauce. Leftovers keep well in an airtight container refrigerated for up to 3 days. Reheat gently on the stove to prevent drying out. This stew can also be frozen for up to 1 month; thaw overnight in the fridge before reheating thoroughly to 75°C (165°F) for food safety.
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Chef tips
- Browning the chicken before poaching adds depth of flavor and a more attractive color to the dish.
- Avoid stirring immediately after adding vinegar to allow its acidity to mellow during cooking.
- Use bone-in, skin-on chicken thighs for best texture, but skin can be removed after cooking if desired.
- Store leftovers in airtight containers and reheat thoroughly to a minimum internal temperature of 75°C (165°F) to ensure food safety.
Ingredients
- 800 g (about 1.75 lbs)bone-in, skin-on chicken thighs
- 3 tbspsoy sauce
- 4 tbspwhite vinegar or Filipino cane vinegar
- 4 clovesgarlic, minced
- 1 tspwhole black peppercorns
- 2 bay leavesfresh or dried
- 2 mediumcarrots, peeled and cut into 4 cm chunks
- 3 mediumpotatoes, peeled and cut into 3 cm chunks
- 1 mediumonion, sliced
- 250 ml (1 cup)water or chicken broth
- 2 tbspvegetable oil
- saltto taste
- freshly ground black pepperto taste
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Equipment
- large heavy-bottomed pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cup
- wooden spoon
Nutrition per serving
- Calories410
- Protein32 g
- Carbs25 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season lightly with salt and freshly ground black pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thighs skin-side down and brown until golden, about 5 minutes per side. Remove chicken and set aside.Step 3
Lower the heat to medium-low. In the same pot, add sliced onions and minced garlic; sauté until softened and fragrant, about 3 minutes.Step 4
Return the chicken thighs to the pot. Add soy sauce, vinegar, whole black peppercorns, bay leaves, and water or chicken broth. Do not stir after adding vinegar to avoid aggressive acidity.Step 5
Bring the mixture to a gentle simmer, cover the pot with a lid slightly ajar, and poach the chicken for 25 minutes until cooked through and tender.Step 6
Add the carrots and potatoes to the pot. Stir gently, cover, and continue simmering until vegetables are tender, about 15 minutes more.Step 7
Taste the sauce and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.Step 8
Serve the chicken and vegetables hot, spooning the sauce over, ideally with steamed jasmine rice.
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