Have you ever craved the rich, savory, and slightly sweet flavors of Filipino adobo? Look no further than Roscoe’s chicken adobo, an iconic recipe that has become a fan favorite. This dish, a staple in Filipino cooking, has captured hearts and appetence around the world.
Join us as we embark on a culinary adventure to recreate Roscoe’s chicken adobo right in your own kitchen. Our step-by-step guide will ensure that you can master the art of adobo and impress your friends and family with this authentic Filipino delicacy. From marinating the chicken to perfecting the adobo sauce, every step is meticulously explained to guarantee a delicious outcome.
Roscoe’s Chicken Adobo Recipe
Consisting fresh and juicy meat braised in tangy soy sauce, Roscoe’s Chicken Adobo has gained elite status in the Filipino cuisine. When combined with complementary aromatics, garlic, vinegar and freshly plucked spices, the delicacy feels like a spell. In every Filipino household, Chicken Adobo is a kitchen staple but for the rest of the world it is still an exotic dish.
This tasty merger of sweet, salt, and sour flavors has gone international and is currently a renowned favorite across the globe. OfCourse, Roscoe’s take on this recipe may include a few surprises here and there, but the core elements remain consistent with the traditional adobo.
Preparation Time:
45 min
Ingredients:
- 1 kg of chicken thighs
- 100 ml of soy sauce
- 100 ml of vinegar
- 6 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon of black peppercorns
- 1 tablespoon of sugar
- 3 tablespoons of oil
- 1 cup of water
- 2 large onions, sliced
- 2 tablespoons of green onions, chopped
Kitchen Tools Needed:
- large pot
- wooden spoon
- measuring cups
- knife
- cutting board
Instructions:
- Heat the oil in a suitable container or a pot.
- Sauté the minced garlic and sliced onions until golden brown.
- Add the chicken thighs and cook until they are seared on all sides.
- Pour in the soy sauce, vinegar, and water, then add the bay leaves, black peppercorns, and sugar.
- Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for 30 minutes.
- Blend occasionally and rearrange the seasoning if necessary.
- Once the chicken is warm and the sauce has become thick slightly, remove from heat.
- Serve hot, garnished with chopped green onions.
Macros:
- Total Calories: 405kcal
- Carbs: 10g
- Proteins: 30g
- Fats: 25g
Expert Tips for Roscoe’s Chicken Adobo Success
- For a spicier adobo, add more chili flakes or cayenne pepper.
- In place of apple cider vinegar, you can also try white vinegar or rice vinegar.
- For a richer flavor, use chicken broth made with homemade chicken stock.
- This cooking direction can be made in a crockpot. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the sauce thickens.

Roscoe's Chicken Adobo Recipe
Equipment
- large pot
- wooden spoon
- measuring cups
- knife
- cutting board
Ingredients
- 1 kg of chicken thighs
- 100 ml of soy sauce
- 100 ml of vinegar
- 6 cloves of garlic minced
- 2 bay leaves
- 1 teaspoon of black peppercorns
- 1 tablespoon of sugar
- 3 tablespoons of oil
- 1 cup of water
- 2 large onions sliced
- 2 tablespoons of green onions chopped
Instructions
- Heat the oil in a suitable container or a pot.
- Sauté the minced garlic and sliced onions until golden brown.
- Add the chicken thighs and cook until they are seared on all sides.
- Pour in the soy sauce, vinegar, and water, then add the bay leaves, black peppercorns, and sugar.
- Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for 30 minutes.
- Blend occasionally and rearrange the seasoning if necessary.
- Once the chicken is warm and the sauce has become thick slightly, remove from heat.
- Serve hot, garnished with chopped green onions.
Notes
Expert Tips for Roscoe's Chicken Adobo Success
- For a spicier adobo, add more chili flakes or cayenne pepper.
- In place of apple cider vinegar, you can also try white vinegar or rice vinegar.
- For a richer flavor, use chicken broth made with homemade chicken stock.
- This cooking direction can be made in a crockpot. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the sauce thickens.
Conclusion
This guide has provided you with a comprehensive recipe for Roscoe’s chicken adobo, a classic Filipino dish that is both delicious and easy to make. By following the step-by-step instructions and incorporating the suggested tips, you can create a truly authentic and flavorful meal that will impress your loved ones. So, why not embark on this culinary adventure and experience the rich, savory, and slightly sweet flavors of Filipino cuisine?
FAQs
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What is the secret to a tender and flavorful adobo?
The key to a tender and flavorful adobo lies in the long, slow simmering process. This allows the chicken to absorb the rich flavors of the marinade, resulting in a juicy and succulent dish. Additionally, using quality ingredients, such as fresh garlic and good quality soy sauce and vinegar, can significantly enhance the taste.
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Can I use different cuts of chicken for adobo?
While chicken thighs are commonly used for adobo due to their tenderness and flavor, you can also use other cuts like chicken breasts or drumsticks. However, keep in mind that different dishes may require different cooking times. For example, chicken breasts may cook faster and could become dry if overcooked.
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Can I make adobo in a slow cooker?
Yes, you can make adobo in a slow cooker. This is a great option for those who prefer a hands-off cooking method. Simply add all the ingredients to the slow cooker and cook on low heat for 6-8 hours, or until the chicken is tender and the sauce has thickened.
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What are some common variations of adobo?
While the classic adobo recipe includes soy sauce, vinegar, garlic, and other aromatics, there are many variations that you can try. Some popular variations include adding chili peppers for a spicy kick, pineapple for a sweet and tangy flavor, or potatoes for a heartier dish.
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How can I store leftover adobo?
Leftover adobo can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stovetop or in the microwave. For a quick and easy meal, you can also use leftover adobo to make rice bowls or sandwiches.