Chicken Adobo Recipe Hawaii

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Chicken Adobo Recipe Hawaii

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Chicken Adobo Recipe Hawaii

Hawaiian Chicken Adobo Recipe

Chicken Adobo, while deeply rooted in Filipino cuisine, has found a special place in Hawaiian cooking, blending the classic adobo flavors with the Aloha State’s unique culinary influences. This Hawaiian Chicken Adobo recipe incorporates a touch of sweetness typical of Hawaiian dishes, adding a delightful twist to the traditional savory, tangy, and slightly spicy adobo. Here’s how you can make this comforting dish at home, perfect for a family dinner or a casual gathering.


  • 2 lbs chicken pieces (thighs and drumsticks recommended for their flavor and tenderness)
  • 1/2 cup soy sauce (preferably low-sodium to control the saltiness)
  • 3/4 cup apple cider vinegar (for a milder, slightly sweet tang)
  • 1/2 cup pineapple juice (for a hint of Hawaiian sweetness)
  • 1 cup water
  • 1 bulb garlic, minced (for a robust garlicky flavor)
  • 1 teaspoon whole black peppercorns
  • 3-5 bay leaves
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar (adjust according to taste)
  • Salt to taste
  • Optional: 1 teaspoon ginger, grated (for an added zesty note)


  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with soy sauce, apple cider vinegar, pineapple juice, and half of the minced garlic. If using, add the grated ginger. Marinate for at least 1 hour, ideally overnight in the refrigerator, to allow the flavors to meld.
  2. Brown the Chicken: Heat the vegetable oil in a large pot over medium heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken on all sides. Remove the chicken and set aside.
  3. Sauté Garlic: In the same pot, add the remaining minced garlic. Sauté until fragrant and golden.
  4. Cook the Chicken: Return the browned chicken to the pot. Add the reserved marinade, water, black peppercorns, bay leaves, and brown sugar. Stir to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
  6. Adjust the Sauce: Taste the sauce and adjust the seasoning with salt and more brown sugar if needed. If you prefer a thicker sauce, remove the chicken once cooked and reduce the sauce over medium heat until it reaches your desired consistency.
  7. Serve: Serve the Chicken Adobo hot, garnished with chopped scallions or cilantro for a fresh touch. It’s traditionally enjoyed with steamed rice, which perfectly complements the rich, flavorful sauce.

Tips for Perfect Hawaiian Chicken Adobo:

  • Marinating Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is highly recommended for the best results.
  • Vinegar Choice: Apple cider vinegar offers a milder acidity compared to white vinegar, complementing the sweetness of the pineapple juice.
  • Sauce Consistency: For a thicker sauce, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) can be added to the simmering sauce until the desired thickness is achieved.

Serving Suggestions:

This Hawaiian Chicken Adobo pairs wonderfully with steamed white or brown rice. For a lighter option, serve it with a side of sautéed vegetables or a fresh green salad. Enjoy the blend of Filipino heritage and Hawaiian flavors in this comforting dish.