Chicken Adobo with soft boiled eggs and Steamed Rice Recipe

Named from the Spanish word 'Adobar' or marinade, this traditional Phillipino dish has been a staple part of the national diet since the 1500's.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • For the meat
  • Supreme(s) of chicken breast : 6 whole
  • Chicken wing(s) : 6 whole
  • For the vegetables
  • Shallot(s) : 12 whole
  • Red pepper(s) : 2 whole
  • Garlic clove(s) : 6 whole
  • Red chilli(s) : 2 whole
  • Cider vinegar : 250 ml
  • For the marinade
  • Soy sauce : 60 ml
  • Frying oil : 20 ml
  • Coarse ground black pepper : 8 g
  • Water : 800 ml
  • For the rest of the recipe
  • Jasmine rice : 400 g
  • Fine salt : 2 pinch(es)
  • Pea shoot(s) : 2 bunch
  • For the garnish(es)
  • Whole egg(s) : 6 whole



    Remove the winglet from trhe supremes.
    Deskin the breasts, then dice the meat into large pieces.
    Place the chicken winglets and the breast meat in a bowl, then cover with the soy and vinegar and allow to marinate for 30 minutes.


    Peel the Shallots and remove the stalk, carefully trimming the root end off close to the base of the shallot.
    Peel and finely dice the garlic.
    Cut the Pepper into quarters, deseed and slice into thick, short slices across the pepper.

    Destalk the chilli, then cut in half lengthwise.
    Remove the membrane and seeds with the back of the knife.
    Slice into short slices.

  • 3. TO COOK

    Heat a large wok to high heat and add the frying oil.

    Place a large pan of water on to boil.
    When boiling rapidly, lower the eggs, 1 at a time into the water with a slotted spoon.
    Allow to boil for 3 1/2 minutes, then remove and place in cold water.
    When the eggs have cooled sufficiently to be handled, peel and discard the shell.

    Drain and dry the chicken pieces on paper towel, reserving the liquid.

    Fry the chicken pieces on the outside until coloured on all sides.
    Remove from the oil, turn down the heat and add the shallots and sliced pepper.

    Stir constantly until the shallots begin to lose their bitter smell, add the garlic and chilli and continue to stir until the shallots and peppers have softened somewhat.

    Add the black pepper, then the marinade.

    Continue to cook covered with a lid over a gentle heat until the chicken is cooked through and the juices run clear.
    Continue to cook until the sauce has reduced to a slightly thickened consistancy and is coating the chicken.


    Wash the rice with cold running water until the water runs clear.

    Place the measured cold water over the washed , drained rice and bring to the boil.

    When boiling, cover with a lid and turn the heat down to a low simmer for 10 minutes.
    Turn the heat off and allow to stand for a further 10 minutes.

  • 5. TO SERVE

    Snip or pinch the peashoots off from the roots.
    Setrve the chicken on a generous mound of rice sprinkled with the peashoots.

Chef's tip

«Ingredients in an Adobo can vary, from chicken (usually cut into pieces on the bone) to pork, seafood and pineapple. If adding boiled eggs, either hard boil or be very careful when stirring! Try placing a poached egg on top as a twist! »

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