Chicken Lazy Adobo – Simple Cooking

If you’re craving authentic Filipino chicken adobo but are too lazy to do the preparations or missing some ingredients, here comes the lazy chicken adobo to the rescue.

My Chicken Preparation

I always wash my chicken thoroughly because that is how I grew up. I make sure to remove any slimy residue and pick out any remaining feathers before cooking. After that, I wash my hands and clean the sink.

Saucy Adobo

I like my adobo swimming in sauce because we love it over rice. I made this with extra sauce on purpose, but you can use less water for a drier version.

Fall-Off-The-Bone Chicken Adobo

I’ve been cooking adobo all my life, and I have to say, when I make chicken, I like it to be fall-off-the-bone tender. Chicken legs typically need 30-40 minutes to cook, depending on their size. Since these are quite large and because I want that extra tenderness so, I added an extra 10 minutes.

Ingredient Variations

I used a light soy sauce, so if you want it richer, you can use the dark soy sauce. I also did not use bay leaves because I’m out. But it still tasted good. I prefer not to use the whole black Peppercorn cos I don’t like to pick them out individually before or while I’m eating.

Meat Substitute

You can substitute pork for chicken in this adobo recipe, adjusting the cooking time accordingly. Since pork, especially tender cuts like pork belly or shoulder cooks faster than bone-in chicken, it may require a shorter cooking time. Keep an eye on the texture and tenderness to make sure it’s cooked just right.

Refrigerating Adobo

You can refrigerate or freeze cooked adobo if you like. In the refrigerator, my adobo only lasts for 4 days because I eat it right away the next day because adobo leftover tastes better the next day. In the freezer, I would go for only a month, though some say it lasts after 2 months.

What kind of adobo you’re making today? Thank you for visiting and happy cooking!