"This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying." — Chef John
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salt and freshly ground black pepper to taste
1 1/2 cups
seasoned rice vinegar
soy sauce, or to taste
sambal chili paste, or other hot pepper sauce to taste
Was Delicious. Couldn't find the chili paste, so I used a little red curry paste and it was still awesome. I cooked chicken thighs also. Everyone wanted seconds! Thank you.
Have made this several times, always using duck and of course saving the fat for other delicious recipes (Brussels sprouts) by Chef John. This is so yummy it defies description. And as the chef said in his video, the just sauce alone over rice is gorgeous.
ok, so this was absolutely fantastic adobo. as good as anything i have had at my phillipino friends. i used chicken legs, and whole black peppercorns as opposed to ground, per my friends instructions. be sure to be generous with the vinegar, bay leaf, and fish sauce. i know that the fish sauce may be somewhat of an acquired taste for many americans, but trust me, it adds a funky goodness that cannot be replicated with anything else. be sure to remove bay leaf before serving, you don't want any lawsuits from your guests, hahaha! i serve my adobo with pancit (a phillipino rice noodle dish) white rice, and babinka (A jelled coconut rice dish) for dessert. YUMMY!!
I made this recipe with chicken legs and thighs. Came out amazing my husband loved it. Best adobe I ever tasted. And different tasting. It was a hit. I will make this often. Fantastic dish.
was really good. I used chicken thighs and cooked them for about 1 and 1/2 hours. I did add a 1/2 teaspoon ground ginger. My 9 year old came in the kitchen about once every 20 minutes to tell me how good it smelled and to ask if it was ready. And, my 7 year old said he had gone to chicken heaven.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 41
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