Chicken Adobo Hard Boiled Eggs


Adobo is sauce in Spanish and it is used in many Latin American cuisines. Then, there is Filipino adobo which differs from one region to the next. This salty, sour and spicy stew brought Filipino cuisine to the attention of the world. Amazingly this dish can last up to four days at room temperature and the longer it was set aside the tastier it gets. This recipe is probably the most popular version and ingredients were easily available at the super market.


  • 1 kilo of chicken
  • 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 2 cups of water
  • 4 tablespoons of cooking oil or olive oil
  • Salt and pepper to taste
  • 4 pcs hard boiled eggs, shelled
  • (Egg are optional)


1. In a big sauce pan heat 2 tablespoons of oil then stir-fry the minced garlic.

2. Add the chicken to a large sauce pan and fry for a few minutes until its entire surface is cooked. Add the water, soy sauce and vinegar. Bring to a boil without stirring. Cover and simmer until meat is tender enough to your liking.

3. Remove the chicken from the sauce pan. On another non stick pan, heat the cooking oil and brown the chicken for a few minutes.

4. Mix the browned chicken back to the sauce pan and add the eggs.

5. Add more soy sauce and vinegar and/or pepper and bay leaf if desired. There really is no strict proportion between vinegar and soy sauce as it always depends on the preference of the cook. Some like it sour some like it salty.

6. Bring to a boil then simmer for an additional 5 minutes or until the sauce has reduce and thickened.

7. Serve with hot rice.