How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Filipino Adobo-Q Chicken?

You need 7 ingredients. The key ingredients include: 4 pounds chicken leg/thigh quarters (about 6), trimmed of excess skin and fat, 1 cup soy sauce, preferably Filipino soy sauce, 1 cup Filipino sugarcane vinegar or rice vinegar, 6 garlic cloves, crushed and coarsely chopped, and more.

Is Filipino Adobo-Q Chicken suitable as meat & poultry?

Yes, Filipino Adobo-Q Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Filipino Adobo-Q Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filipino Adobo-Q Chicken Recipe

Name: Filipino Adobo-Q Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chicken leg/thigh quarters (about 6), trimmed of excess skin and fat; 1 cup soy sauce, preferably Filipino soy sauce; 1 cup Filipino sugarcane vinegar or rice vinegar; 6 garlic cloves, crushed and coarsely chopped; 2 bay leaves; 1 serrano chile, sliced (optional); 1 teaspoon black pepper

Filipino Adobo-Q Chicken – a delicious recipe with chicken, soy sauce, Filipino sugarcane vinegar, garlic, bay leaves, serrano chile. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 pounds chicken leg/thigh quarters (about 6), trimmed of excess skin and fat
1 cup soy sauce, preferably Filipino soy sauce
1 cup Filipino sugarcane vinegar or rice vinegar
6 garlic cloves, crushed and coarsely chopped
2 bay leaves
1 serrano chile, sliced (optional)
1 teaspoon black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1015 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Filipino Adobo-Q Chicken

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