Chicken Adobo
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Filipino chicken adobo in the microwave is an unexpectedly quick meal that packs a flavorful punch. Made with soy sauce, vinegar, garlic, and whole peppercorns, this dish is savory, tangy, and slightly sweet all at once.
We have @betterwithjoy to thank for this one-dish chicken adobo recipe. Here’s what she has to say about it: “The chicken turned out juicy and tender. And yes, it tastes authentic! I obviously didn’t eat it all, but Filipino Adobo gets better after a day or two. I could just keep it in the same bowl with lid, and same for the rice.”
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Shallow Dish
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The Anyhand Mitts
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Ingredients
- 2 teaspoons soy sauce or tamari
- 1 tablespoon water
- 2 teaspoons coconut vinegar or apple cider vinegar
- ¼ teaspoon whole peppercorns
- 1 small dried bay leaf
- 1-2 cloves garlic, minced or smashed
- 12 ounces (2-3 pieces) skin-on chicken thighs
- White rice, for serving (optional)
Preparation
- Add all the ingredients except for the chicken in the Anyday dish, and mix until fully combined. For the best flavor and color, marinate the chicken overnight.
- Add the chicken, tossing it to coat in the sauce mixture. Place in a single layer with the skin side down.
- Cover with lid (knob lifted) and cook in the microwave Power Level 6tooltip for 10-12 minutes.
- or until the chicken is cooked through.
- Serve with white rice or veggies.
Serving suggestions & tips
- For a spicier dish, add some chili flakes or whole chilis to the recipe.
- Marinate the chicken overnight for a more flavorful dish.
- Add sliced bell peppers and onions in the first step. Add a minute or two of extra cooking time, checking to make sure the vegetables are tender.
Recipe notes
- This recipe works great with drumsticks or chicken thighs.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
