Chicken Estufao or Chicken Adobo

Chicken Estufao / Chicken Adobo

This is one of those recipes that can instantly take me back home and comfort me when I get homesick. The ultimate comfort meal. I titled it Chicken Estufao in homage to my Chamorro culture, but this recipe is very much the same as the filipino dish, Chicken Adobo, so I included both. I like my Estufao/Adobo on the sweeter side, so I love to add sugar. My husband likes it on the salty/savory side, but he approves, so everyone wins - not too sweet and not too salty. I love me some garlic, so no skimping here. This dish pairs perfectly with steamed, white rice. Upon simmering, a delicious sauce will come together at the bottom of the pan. Drizzle over your steamed rice and there you have the perfect meal to satisfy all your salty/savory/slightly sweet desires.

Chicken Estufao / Chicken Adobo

There are many variations to this dish, but the main ingredients are soy sauce and vinegar. You can use apple cider vinegar in place of regular vinegar or add in some peppercorns for a deeper peppery taste! Remember, cooking should be fun and flexible. So, have fun with it!

Chicken Estufao or Chicken Adobo

Servings: 3-4

Prep: 15 mins

Cook: 30 mins

Total time: 45 mins


  • 2 lbs chicken thighs (bone-in)
  • 4 medium carrots, quartered
  • 1/2 yellow onion, sliced
  • 6 garlic cloves, minced
  • 2 stalks green onions
  • 1/3 cup soy sauce
  • 1/3 cup vinegar
  • 3 Tbsp brown sugar
  • 2 bay leaves
  • 1/4 tsp pepper


  1. Place all ingredients in a saute pan except the carrots and green onions.
  2. Bring to a simmer on medium heat. Simmer for 15 minutes.
  3. Add carrots and simmer for another 15 minutes.
  4. Turn off heat and sprinkle green onions on top.
  5. Enjoy with steamed, white rice.


  • Potatoes can also be added to the dish.
  • I like using chicken thighs (bone-in) because they add more flavor to the dish, but you can use boneless chicken thighs, drumsticks, or even pork if you wish.

I hope you enjoy this recipe just as much as I do! Let me know if you try this recipe, or if you are already a fan of this dish, how do you like yours? What is unique to how you prepare yours? 

xo stina