Filipino Adobo Chicken

In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It’s recommended marinating this overnight but if you’re pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well.

I hope you all enjoyed your Thanksgiving and didn’t eat too much! I know a lot of you are excited about the new Weight Watcher point system debuting this month, I’ve been getting lots of email asking about how I will adjust my recipes and points, which I answered here. Hope you enjoy the rest of your weekend!

Filipino Adobo Chicken
Adapted from Kitchen Confidante
Gina’s Weight Watcher Recipes

Servings: 4 • Serving Size: 2 drumsticks • Points +: 4 pts • Smart Points: 5
Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g 
  • 8 skinless chicken drumsticks, on the bone
  • 1/3 cup low sodium soy sauce
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic, crushed
  • 6 ground peppercorns
  • 4 bay leaves
  • 1 jalapeño, chopped (optional)


Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).

Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.