Chicken Adobo
This Chicken Adobo serves up 52g protein and 747 calories per serving, making it one of the densest calorie options for serious lifters. Quick-preps 6 servings on the stovetop, fitting easily into a 2-3 day eating window. The high calorie density supports muscle-building phases when you're in a surplus and tracking every macro.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On(1814g)
- •Soy Sauce, Low Sodium(120g)
- •Vinegar, Apple Cider(120g)
- •Vegetable oil(30g)
- •Honey(30g)
- •2 Bay Leaves (Whole, $0.30)
- •Garlic(15g)
- •1 Tbsp Black Peppercorns (Whole, $0.29)
Instructions
- 1Pat the chicken thighs dry with paper towels. Mince the fresh garlic and set aside.
- 2Heat the vegetable oil in a large pot over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, add the chicken skin-side down and cook 4–5 minutes until the skin is golden brown and releases easily from the pan, then flip and cook another 3–4 minutes until the second side is lightly browned. Transfer the chicken to a plate.
- 3In the same pot, add the minced garlic and cook over medium heat for 1–2 minutes, stirring constantly, until fragrant. Pour in the soy sauce, apple cider vinegar, and honey; stir well for 1–2 minutes until the honey dissolves. Add approximately ½ cup water so the liquid comes just to the top of the chicken. Return the chicken to the pot and bring to a rolling boil over high heat, then reduce to medium-low, cover, and simmer for 30 minutes until the chicken is tender and the internal temperature reaches 165°F.
- 4While the chicken simmers, preheat your broiler to high. When the 30 minutes are complete, transfer the chicken to a broiler pan lined with foil and place under the broiler 5–10 minutes until the skin is deeply browned and crispy.
- 5While the chicken broils, increase the heat under the pot to high and bring the cooking liquid to a rapid boil. Boil uncovered for 5–10 minutes, stirring occasionally, until the liquid reduces by approximately half and becomes glossy and concentrated.
- 6Remove the chicken from the broiler and brush or toss it with the reduced sauce until well coated.
- 7Divide the chicken and sauce evenly into 6 airtight containers while still hot. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- 8Serve each portion over rice or noodles with additional sauce spooned over top.
Nutrition — Per Serving
747
calories
52g
protein
55g
fat
- Carbohydrates
- 7g
- Saturated fat
- 14.4g
- Sodium
- 966 mg
- Dietary fiber
- 0.2g
6 servings per batch · ~355g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Chicken Adobo have per serving?
Each serving contains 52g of protein and 747 calories with a macro split of 55g fat and 7g carbs. This is a high-fat, low-carb option that prioritizes protein density over carbohydrate content.
How long does Chicken Adobo take to prep?
Chicken Adobo qualifies as quick prep and yields 6 servings in one batch, making it efficient for meal prep when you're pressed for time. You can have multiple servings ready for the week in minimal active cooking time.
Is Chicken Adobo good for muscle gain?
At 52g protein per 747-calorie serving, this recipe works well during a muscle gain phase where total calories and protein intake are elevated. The high fat content supports hormone production and caloric density needed for a surplus.
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