How to Cook Chickenjoy Adobo Recipe | Pepper.ph Login Shop Recipes Collections Chickenjoy Adobo Save this Recipe Filipino Chicken Soy Sauce Vinegar Bay Leaf Lunch Dinner Weekday Stovetop Difficulty Easy Servings 2–4 servings Prep Time 05 Mins Active Time 20 Mins Video This sounds like something you'd come up with while drunk (and if we were, you'll never know). But if you're reading this, maybe you recognize the shimmer of brilliance behind this very dumb idea. Maybe. What is Adobo? Adobo refers to the Filipino dish and cooking technique where ingredients are braised in vinegar with salt (usually soy sauce), garlic, peppercorns, and bay leaves. Almost anything can be adobo: meat, fish, seafood, vegetables. You’ll find endless variations on adobo across the Philippines, each with their own unique flavors, ingredients, spices, and textures. Read More When you marry the crispiness of Jollibee's Chickenjoy and the salty, garlicky punch of adobo, you get the fastest, laziest, and most brilliant chicken adobo ever. Toss the fried chicken in a quick adobo sauce, then top it off with crispy fried chicken skin. Ingredients ½ cup white vinegar ½ cup soy sauce 6 garlic cloves, crushed 2 bay leaves 2 tsp black peppercorns 4 pieces Chickenjoy 1 Prepare Chickenjoy: Carefully remove the crispy chicken skin off your Chickenjoy with clean hands. Set aside. 2 Make adobo sauce: Combine white vinegar, soy sauce, garlic, bay leaves, and black peppercorns in a pot. Heat over medium-high. Once boiling, reduce heat to low and reduce sauce by half. 3 Coat chicken: Once sauce has reduced, add stripped Chickenjoy. Stir and toss until evenly coated. Remove from heat. 4 Serve: Transfer chicken pieces to a serving dish. Pour any remaining sauce over the chicken, then top with reserved chicken skin. Serve with steamed rice. Get your Kitchen Needs in our Shop Visit Shop Discount pls? Recipes You May Like Max's-Style Filipino Fried Chicken Sinilihan (Traditional Bicol Express) Plus No-Bake Champorado Pinipig Fudge Chicken Karaage (Japanese Fried Chicken) Korean Corn Cheese Instant Noodles Plus Cinnamon Sugar Karioka with Spiced Chocolate Sauce Conti's-Inspired Baked Salmon with Buttered Vegetables Boneless Chicken Adobo Flakes Hong Kong-Style French Toast Plus Ricotta Toast with Tuyo and Apple Butter Mister Kabab-inspired Beef Keema Omakase-Inspired Oysters Butteryaki More Recipe Collections 28 recipes Great with Beer 28 recipes 61 recipes Your Kids Will Love This 61 recipes 33 recipes No-Meat Meals 33 recipes 46 recipes Party Grub 46 recipes 42 recipes Lutong Bahay 42 recipes 47 recipes Lazy Cooking 47 recipes 19 recipes Breakfasts to Wake Up For 19 recipes 22 recipes Rainy Day Eats 22 recipes 61 recipes Merienda Hits 61 recipes 15 recipes Easy Pastas 15 recipes 46 recipes Filipino Classics 46 recipes 82 recipes Pepper's Food Hacks 82 recipes 34 recipes Creative Filipino Food 34 recipes 11 recipes Eggs are the Best 11 recipes 27 recipes Fried Rice and Rice Toppings 27 recipes 32 recipes Cook to Impress 32 recipes New Skills to Learn Why Double Fry? Techniques Why Your Marinade Could be Wasting Your Money Tips What is a Double Boiler? Tools Why Fresh Panko is Superior to Grocery Panko Tips Why You Should Milk Sayote Before Using Tips Why a Panade Keeps Your Ground Meat Moist and Tender Techniques How to Clean Mussels Tips How to Test Frying Oil Temp without a Thermometer Tips Why You Dissolve Active Dry Yeast in Water Reactions Why You Should Sear Meat Before Braising Tips How to Cook Perfect Jammy Eggs Tips How to Minimize Oil Splashing Tips Thicken Sauces with a Cornstarch Slurry Techniques Always Use Day-Old Rice for Fried Rice Tips [email protected] We produce cooking content and sell quality kitchen goods for homecooks in the Philippines. With technology and creativity, our mission is make life easier for locals who cook. Recipes Recipe Collections Chef Notes Blog Courses Pepper Plus Newsletter Pepper Shop