Adobo Chicken

April 3, 2012

in Entrees,Recipes

By Riki Shore

Adobo Chicken

I came across this recipe for Filipino-flavored chicken drumsticks one night back in December, when I had bought a “family pack” of drumsticks from Whole Foods with no plan or idea of how to cook them.

I almost always buy a whole bird so that I get the benefit of the bones and organs to use for stock. But I had been to a friend’s house and she was cooking drumsticks. They looked so cute and cheerful. And easy. Before I knew it, they were in my cart.

Once home, I looked at the drumsticks, perplexed, like I was reading a package in a foreign language. Rob said hopefully, “Drumsticks! What are you going to do with those?”

Oi vay, I thought, this is like when I bought my first rack of pork spare ribs.

So I jumped on the Internet and found this recipe for chicken adobo. It only called for six ingredients (all of which I had on hand) and the cooking time was almost completely unattended. I was sold.

These drumsticks benefit from a nice marinade and a slow braise. They are juicy and tender and super flavorful. They make great leftovers, too, cold or hot.

Serve them with a green salad or creamy slaw, and steamed rice.

2 pounds chicken drumsticks
1/4 cup white vinegar
1/4 cup tamari
2 garlic cloves, smashed
2 bay leaves
1/2 teaspoon peppercorns
1 teaspoon cilantro (optional)

1. Combine all the ingredients in a large Ziploc bag and toss to coat evenly. Marinate in the fridge for 1 – 3 hours.
2. Place all the ingredients in a large pot over medium heat. Cover and bring to boil, then simmer on low for 30 minutes, turning the drumsticks occasionally.
3. Remove the cover and continue cooking and turning for 20 more minutes until the chicken is tender. Garnish with sliced cilantro.

Here are some more drumstick recipes for you to try:


Shauna April 29, 2012 at 11:37 am

thinking of making this today. did you take off the skin before cooking?

admin@threesquares May 1, 2012 at 11:39 am

Hi Shauna! No, you don’t need to remove the skin before cooking. It’s delicious!

OW May 2, 2012 at 6:48 pm

Hey Riki: made this tonight; love how simple it was. I’d like to try to adapt this with a whole chicken though; any suggestions on whether I should stagger putting in the white meat later to avoid overcooking it?

Next up: grilling a pork shoulder! (And still need to try your beef braise recipe)

admin@threesquares May 7, 2012 at 4:35 am

Oliver: Funny, I’m making it tonight, but with whole chicken thighs. I think you can start it at the same time, but check the breasts a little earlier than the thighs. If need be, pull them out early to avoid overcooking. That said, this method preserves the moisture, so I doubt it would dry out. Let me know how it goes!

Luciana June 12, 2012 at 2:26 pm

Really good chicken ! I made this for myeslf and my 3 year old grand nephew, he loved them! He would have polished off all 8 drumsticks had I let him, but I wanted some too! I used allspice and curry powder, instead of ginger and turmeric. Served with rice, sweet potatoes and green beans. The onion sauce was very yummy! Looking forward to making more of your recipes.

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