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Chicken Adobo with boiled eggs and sauce
Savory chicken stew with eggs

Filipino Chicken Adobo with Boiled Eggs

Author: Flavelo
Recipes Main Courses
Adobo isn't just a dish; it's a preservation method. In the Philippines' tropical heat, vinegar and soy sauce preserved meat before fridges existed. This 'stew' is all about reduction: simmering the sauce until it thickens and glazes the meat. Adding boiled eggs is a classic move; the yolks absorb the salty-sour sauce, adding a creamy texture.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep Skillet or Pot with lid
  • Cutting Board
  • Knife

Allergen Information

⚠️ Egg
⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Hard boil eggs (10 mins), peel, and set aside.

Tip: Hard boiled eggs withstand simmering better.
2 ✓

Lightly salt chicken (soy sauce is salty!) and sear skin-side down in oil until golden.

Tip: Searing renders fat and deepens flavor.
3 ✓

Combine soy sauce, vinegar, water, garlic, and pepper. Pour over chicken, add bay leaves.

Tip: IMPORTANT: Do NOT stir or cover for 10 minutes after adding vinegar. Let the acidity cook off.
4 ✓

Reduce heat, cover, and braise 25-30 mins until tender.

Tip: Collagen breaks down, making meat juicy.
5 ✓

Uncover, add eggs, and simmer until sauce thickens and glazes everything.

Tip: Eggs will take on the sauce's color.
6 ✓

Serve with steamed rice.

Recipe FAQ

It's too sour!
You likely didn't cook the vinegar off long enough, or you stirred it too early. Let vinegar simmer undisturbed for the first 10 minutes to mellow out.
Can I use chicken breast?
Not recommended. Breast meat dries out. Thighs are fattier and stay juicy.

Ingredients

  • 1 lb Chicken Thighs (bone-in, skin-on)
  • 4 large Eggs
  • 1/2 cup Water
  • 1/4 cup White Vinegar (or Cane Vinegar)
  • 1/4 cup Soy Sauce
  • 4 cloves Garlic (crushed)
  • 2 leaves Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1 tbsp Vegetable Oil