Originally Published: Oct. 2, 2009
I developed this Adobo recipe over the years to be super simple. Anyone interested in making a very easy, very delicious Chicken Adobo will be able to make this for their friends and family. They’ll love you for it.
This is a wet Chicken Adobo with plenty of broth to go over your rice or rice noodles. Rice noodles adds a good twist on the way you serve up your Adobo.
Let’s get to one of the Greatest Recipe of All Time!
- 1 Bag of Frozen Chicken Wings & Drums ( 3lb) – Alternative, use bone in skin on thighs
- 2 cups Aloha Shoyu (low salt preferred)
- 2 cups Apple Cider Vinegar
- 4 bay leaves
- 2 tbsp of vegetable oil
- 2-4 tbsp Adoboloco Hawaiian Chili Pepper Water
- 2 tbsp brown sugar
- black pepper (a few pinches of fresh ground pepper to taste)
- 4-6 large garlic cloves peeled and chopped
- 1 large Kula-Grown® Maui Onion (can be replaced with Sweet Onions or Walla Walla Onions in other areas)
- Steamed White Sticky Rice or Maifun Rice Noodles (Dynasty Brand)
- Put a large pot on high heat ( I use a wok or pot on a gas burner )
- Put cooking oil in pot and heat up
- Drop all chicken wings and drums into the pot and lightly brown
- Splash with Adoboloco Hawaiian Chili Pepper Water
- Halfway through the browning of the chicken add garlic, bay leaves and black pepper to the chicken
- Once nicely browned and garlic is fried pour all the vinegar and shoyu into the pot along with 2 tbsp of brown sugar
- Bring to a boil
- Cut your onion into 8 large sections and add to the pot
- Turn the heat down to a low boiling simmer
- Optimally let stand for at least 2 hours on simmer stirring every half hour
- Option before serving, drain pieces and fry thighs skin side down till the skin is crispy
- If you need to eat sooner it can be ready within 45 minutes from the time you have everything in the pot but the flavors won’t have enough time to really come together and the chicken will not be as tender.