How To Make Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 1 lb butter; 1 Tbsp whole black peppercorns; 6 garlic cloves; 2 garlic cloves; 1 1/2 lbs of chicken wings; 2 bay leaves; 3/4 cup white vinegar; ½ cup soy sauce; 1 black garlic pod (smashed into a paste using a mortar and pestle); 1 cup of water; 1 chicken bouillon; 1 Tbsp whole black peppercorns; 1 tsp jalapeño, finely chopped; salt and pepper for seasoning; pressure cooker (we recommend Instapot)

Marinated chicken, garlic, soy sauce, vinegar, and spices, oh my! Add in some LEVO-infused garlic pepper ghee to take this popular Filipino dish to the next level. Learn how to make Filipino chicken adobo!

Filipino Chicken Adobo

Rated 5 stars by 1 users

Prep Time

30 minutes

Cook Time

20 minutes

Author:

Cherlyn Medina of The Buttery Existence

You don't have to eat chicken with broccoli every night. There is another way! Give this Filipino chicken adobo recipe a try, you won't be disappointed.

Ingredients

For Infusion

1 lb butter
1 Tbsp whole black peppercorns
6 garlic cloves

For Adobo

2 garlic cloves
1 1/2 lbs of chicken wings
2 bay leaves
3/4 cup white vinegar
½ cup soy sauce
1 black garlic pod (smashed into a paste using a mortar and pestle)
1 cup of water
1 chicken bouillon
1 Tbsp whole black peppercorns
1 tsp jalapeño, finely chopped
salt and pepper for seasoning
pressure cooker (we recommend Instapot)

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Directions

LEVO Prep

Peel 6 pieces of garlic. Smash garlic and whole peppercorns together. Place in LEVO herb pod.
Place 1 lb of butter into LEVO reservoir.
Infuse for ~30 minutes at 160 °F.
Once complete, cover a glass jar with cheesecloth and filter the infusion through. Let it cool.

Instructions

Season the chicken wings with salt and pepper
Set Instapot to saute setting and heat 2 tbsp of the garlic pepper infused ghee. Remove the chicken wings and place on a plate.
Add the garlic and saute until fragrant, about 1 minute. Then add the vinegar, soy sauce, black peppercorns, black garlic paste, water, chicken bouillon, and bay leaves. Whisk ingredients together.
Add the chicken back to the pot and set to “Pressure” setting for 20 minutes on “High”.
Once finished, enjoy with white rice topped with chopped jalapeño and fried garlic. Enjoy!

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