Quick & Easy Filo Chicken Adobo





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  • 1
    Whole Chicken
    cut into pieces, or 1kg chicken wings/thighs
  • 1/2 cup
    Soy Sauce
  • 1/2 cup
    White Vinegar
    you can also use apple cider vinegar
  • 3 tbsp
    Brown Sugar
  • 5
    Garlic Cloves
  • 3 cups
  • 1/4 cup
  • 1/2 tbsp
    Black Peppercorn
  • 3
    Bay Leaves
  • 1
    Whtie Onion

Nutrition Information

Qty per
160g serve
Qty per
Energy 372cal 233cal
Protein 4.35g 2.72g
Fat (total) 0.39g 0.24g
 – saturated 0.06g 0.04g
Carbohydrate 91g 57g
 – sugars 85g 53g
Dietary Fibre 0.69g 0.43g
Sodium 2835mg 1773mg

Nutritional information does not include the following ingredients: whole chicken, white vinegar, garlic cloves, black peppercorn, whtie onion

Please Note – Nutritional information is provided as a guide only and may not be accurate.

This delicious, comforting Quick & Easy Filo Chicken Adobo is such a special dish.

Today’s animated Google Doodle illustrated by Anthony Irwin celebrates the Filipino Adobo, the first Filipino food to be featured in the platform.

On December 2006, the word “adobo” was first added to the Oxford English Dictionary. Then on March 15, 2007, it was included on the world list of the next Oxford English Dictionary update. Hence, March 15 was named Filipino Adobo day.

So I thought, why not make some chicken adobo for dinner? The mere word will make everyone who has had a taste of this crave for it.

Adobo is loved worldwide and it does not come as a surprise.

This is incredibly easy to make, and takes less than 30 minutes to cook. It has meat, sauce, rich flavours and the smell of this is incredibly mouthwatering.

Wait till it simmers, your house will be filled with that warm and bright smell that will make your husband and kids gravitate towards the dining room, you’ll be shocked to find them on their chairs waiting for dinner to be served.

Enjoy with freshly cooked rice to enjoy the ultimate feel and taste!


  1. In a large bowl, place all the ingredients inside except for the water and cornflour. Mix the ingredients together and make sure the chicken is covered. Cover the bowl with a cling wrap and place in the fridge for at least 30 minutes or overnight.

    Best to eat with white or yellow rice.

  2. Dissolve cornstarch in water, better if the water is slightly hot and pour it in a heavy-based sauce pan. Then, transfer contents of the bowl to the saucepan and place on high heat. Stir slightly and bring it to a boil.

  3. Once it boils, cover saucepan with a lid and reduce heat to medium, stir lightly and allow it simmer for 20 minutes or until the chicken is cooked. Another indicator that it is cooked is when the sauce has thickened.

  4. Once cooked, remove from heat and eat with yellow or white rice.