Pan Seared Chicken Adobo

Okay, this is your typical and not so typical adobo. Like any other adobo, it is typical because we are adding the same good ingredients like vinegar, soy sauce, and a truck-load of garlic. However, it is not so typical because we are double dipping these guys. I mean, we are pan frying the chicken after. Just make sure to get ready with that shield (pan fryer cover) when doing this because there will be some oil splashes.

By the way, did you know that our eyelids have one of the fastest reflexes on our body? I know because I get oil splashes on my arms, my neck but never in my eyes. I get it on my eyelids, though. ;=)

Pan Seared Chicken Adobo
  • 3 lbs. cut up chicken
  • ½ cup soy sauce
  • ½ cup palm vinegar
  • 3 tablespoon finely-chopped Garlic
  • 1 cup water
  • 2 teaspoon ground black pepper
  • 2 bay leaves
  • 2 slices of ginger
  • 2 teaspoon Worcestershire sauce
  • 2 Tablespoon vegetable oil for frying
  1. Place chicken and all the ingredients in a wok or a pot except vegetable oil.
  2. Mix them until chicken is coated with the ingredients.
  3. Let it stand for about 1 hour to marinade.
  4. After marinating, place the wok or pot on high heat until it boils.
  5. Turn down the heat to medium-low, stirring occasionally.
  6. Let it boil and stirring occasionally until chicken is semi-tender.
  7. Place a large colander or strainer on top of a large bowl.
  8. Transfer cooked chicken meat including the sauce in the colander and let it drain completely.
To Sear the Chicken
  1. Place the same now empty casserole or wok back on medium heat.
  2. Add vegetable oil.
  3. When the oil is hot, place chicken and fry until evenly seared.
  4. Pour sauce back in now seared chicken wings.
  5. Turn heat down to low, cover the pot or wok and let it simmer until the chicken is completely tender.
  6. Serve with rice.
  7. ENJOY!

Your comment is always appreciated.

Your first remittance to the Philippines fee-FREE.



  1. says

    Your chicken looks so good, the color is just perfect Ray…oh I wish I could have a piece :)
    Thanks for sharing this tasty recipe and hope you have a great week!

  2. says

    That looks delicious! I think it’s going to be delicious with the crisped up skin of the chicken. Will try this soon but have to substitute the vinegar with some other type as I don’t think I can get palm vinegar.

  3. says

    I am still laughing, “a truck load of garlic” This dish looks amazing and anything with a truck load of garlic has my vote. I think I am going to take a census, how many heads of garlic do you use in one week? Trust me you wont shock me as I am sure I am over the legal limit. LOL Take Care, BAM

  4. says

    Congratulations on making the top 9! Adobo is one of my family’s fav’s and yours looks wonderful. I add potatoes, carrots and peas when I make mine, simply because that’s how my husband likes it. Delicious!

  5. says

    What a great adobo! It looks a lot lighter than adobos that I’m use to that have a heavy sauce. I really, really like this version. Save me a wing, please!

  6. says

    OH.MY.GOD! You cannot tempt me with this on Good Friday, Chef Ray! It’s a good thing I’m looking at this pic & post at the end of the day or I will have “sinned” ! But there is always, tomorrow. I’ must make some Chicken Adobo tomorrow. Thanks for reminding me how delish this is! A Blessed Easter to you and your family. Thanks for the support and blog-love!

  7. says

    Having only been introduced to your blog, adobo (along with pancit and okoy) are the only Phillipine dishes I know and love! Never made adobo chicken myself though but this may change now.
    Although you should have held back with your oil splashes annecdotes as I’m a bit scared now lol (kidding)


  8. says

    I love all the ingredients that go into making this dish. I can only imagine how incredible it tastes.

    You have such a beautiful blog. I get Namis posts sent to me and read your guest post this morning and thought I’d stop by. You should be proud of your blog it’s amazing. I will be back.

  9. says

    Great dish! I love adobo, but almost never think to make it – strange, isn’t it? Really nice recipe. And nice blog – I’m new here, found you through your guest post on Nami’s blog. But I’ll be back – you do good stuff. Thanks.

  10. says

    I hope you have a wet kitchen, Ray. I don’t know how we would cook without one. Oil would coat everything in the house.

    Love all that garlic and spices. Worth the oil on the eyelids…

  11. says

    Adobo reminds one of my favorite Filipino dishes. I just can’t get tired of it! I’d love to try this pan fried version and I am sure it will come out very delicious! Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

+ 3 = ten