The Happy Home Cook: Chicken Adobo

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to

Chef Barbara Batiste's Chicken Adobo

Chef Barbara Batiste's Chicken Adobo

Chef Barbara Batiste of West Los Angeles' Big Boi Restaurant shares a Filipino favorite, Chicken Adobo.


4 to 5 pounds boneless/skinless chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black pepper
3 bay leaves


Combine the chicken thighs, vinegar, soy sauce, garlic, pepper and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. 

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. 

For more about Chef Barbara Batiste and Big Boi Restaurant, visit: