A proper chicken adobo recipe is one of the most satisfying dishes in Caribbean and Puerto Rican cooking. Tender chicken, savory sauce, and enough flavor to make rice disappear. Here is how to make it at home.
What Makes a Great Chicken Adobo Recipe
The key to excellent chicken adobo is the seasoning base. San Felipe Adobo gives you the garlic, oregano, and black pepper that define the dish — without the guesswork of mixing spices yourself.
San Felipe Chicken Adobo Recipe
Ingredients:
- 2 lbs chicken thighs, cut into chunks
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 tablespoons San Felipe Adobo
- 1 cup chicken broth
- 1/2 cup green olives (optional but traditional)
- 1 tablespoon apple cider vinegar or lime juice
- Salt to taste
Instructions:
- Season the chicken: Toss chicken with San Felipe Adobo and let sit 20 minutes
- Sear: Heat olive oil in a heavy pot. Brown the chicken on all sides, about 3 minutes per side. Set aside.
- Build the base: In the same pot, sauté diced onion until soft
- Add chicken and broth: Return chicken to pot, add broth, bring to simmer
- Cook low and slow: Simmer 30–40 minutes, covered, until chicken is tender
- Add olives and acid: Stir in olives and vinegar. Taste and adjust salt.
- Rest and serve: Let it sit 5 minutes off heat. Serve over white rice.
Why San Felipe Adobo for This Recipe
Store-bought chicken adobo recipes often call for bottled adobo sauce, which adds sweetness and thickness you do not always want. San Felipe Adobo is pure seasoning — you control the liquid, the acid, the cooking method. The result is more authentic, more flexible, and more delicious.