Chicken Adobo with Eggs

Chicken Adobo with Eggs is the classic tangy, garlicky Filipino adobo made more special with the addition of hard-boiled eggs. This is an easy recipe of chicken braised in a simmering broth which has vinegar, soy sauce, garlic, peppercorns, bay leaves, salt and pepper. The chicken is simmered over low heat till the sauce is reduced to a thick gravy. Best served with rice for a warm, comforting meal. This is an Asian in America recipe by Elizabeth Ann Quirino.

Prep Time1

Cook Time2

Total Time1 2

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Chicken Adobo with Eggs

Servings: people

Calories: 36kcal

Author: Elizabeth Ann Quirino

Equipment

Large Stockpot

Ingredients

6 whole eggs, hard-boiled, peeled
5 to 6 pieces chicken thighs, bone-in, skin-on
½ cup cider vinegar
½ cup toyo (soy sauce); preferably a Filipino brand
1 whole head of garlic, 6 to 8 cloves; peeled
1 teaspoon peppercorns
2 Tablespoons vegetable oil
2 cups chicken broth
2 pieces bay leaves
½ teaspoon salt
¼ teaspoon ground black pepper

For serving:

steamed rice

Instructions

To hard-boil the eggs:

Make the hard-boiled eggs ahead. A recipe is on a past blog post. Click here.

To prepare the chicken:

In a resealable plastic bag or container, marinate the chicken pieces with the vinegar, toyo, garlic and peppercorns, for at least 6 hours or up to overnight. Keep refrigerated.

To cook the Chicken Adobo:

Peel the hard-boiled eggs, and keep them whole.
In a large stockpot, over medium heat, pour the oil. When oil is hot enough in 1 to 2 minutes, add the eggs. Fry the eggs for 2 minutes, turning them around with a cooking spoon, for even browning.
Remove the eggs from the stockpot and set aside.
In the same stockpot and oil, over medium heat, add the chicken pieces. Braise the meat for about 2 minutes till brown.
Add the marinade to the stockpot with the chicken: vinegar, toyo, garlic, and peppercorns.
Pour the broth. Add the bay leaves. Season with salt and black pepper.
Simmer, uncovered, for 1 ½ hours till the chicken has cooked completely. The sauce should have reduced to a thick gravy. Lower heat if stockpot has become too hot, so that the liquid does not evaporate totally.
Slice the hardboiled eggs in halves. Using a slotted spoon, carefully add the eggs to the simmering adobo mixture. Cook for 2 minutes more for eggs to have that adobo flavor.
Serve warm with rice.

Cook's comments:

Since this is cooked with vinegar and garlic, Adobo tastes better a day or two after. Keep leftovers refrigerated.

Nutrition