Carbs · Chicken · Dinner · Rice ·

Chicken and egg adobo

Name: Chicken and egg adobo
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Filipino
Ingredients: 4-5 chicken drumsticks; 2 tbsp peanut oil; 150ml (5 fl oz) Filipino soy sauce; 20 black peppercorns; 2 star anise; 3 bay leaves; 300ml (10 fl oz) water; 1 head garlic, peeled and finely diced; 100ml (3.5 fl oz) coconut vinegar; 4 soft-boiled eggs; rice to serve

I love adobo and I've made pork adobo many times and even travelled to the Philippines to learn how to make it from the locals. No surprise, there are many different variations. Here is how I make a tasty chicken and egg adobo at home.

Rated 3.8 stars by 30 users, click here to rate this recipe.

Servings

Prep time

30 minutes

Cook time

40 minutes

Watch the video →

Ingredients

4-5 chicken drumsticks
2 tbsp peanut oil
150ml (5 fl oz) Filipino soy sauce
20 black peppercorns
2 star anise
3 bay leaves
300ml (10 fl oz) water
1 head garlic, peeled and finely diced
100ml (3.5 fl oz) coconut vinegar
4 soft-boiled eggs
rice to serve

View cart (0) Checkout

Directions

In a large frying pan or pot with a lid, heat the oil over medium-high heat. When hot, add the chicken and seal on all sides.
Add the soy sauce, black peppercorns, star anise, bay leaves, and water. Bring to a simmer, cover, and cook for 15 minutes on medium-low heat.
Add the garlic and cook for a further 10 minutes. Then add the vinegar and reduce the sauce by half. It’s important not to cover the pan after adding the vinegar to burn off some of the acidity.
In the last 10 minutes of the sauce reducing, add the eggs and continue to cook for 10 minutes on low heat, turning the eggs so they get an even colour.
Serve with rice and enjoy!