Search thousands of recipes reviewed by home cooks like you.

Famous Chicken Adobo

Famous Chicken Adobo

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
angelaBBf

angelaBBf

This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

angelaBBf
505

angelaBBf

1/23/2007

They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in, add the onions, etc and go from there.

JC Perez
366

JC Perez

9/14/2007

My Filipino family's chicken adobo recipe is very similar. We use 1/4 cup red wine vinegar, 1/2 cup soy sauce, 1 cup water, 2 bay leaves, and omit pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Delicious over steamed white rice!

CHEFBOYOSARAH
292

CHEFBOYOSARAH

3/15/2007

I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper. I just brown the chicken, add the garlic and onion and then put in equal parts white vinegar, low sodium soy sauce, and water (start with 1 c each...use enough to cover the chicken in the pot). Then I let it simmer for an hour. It is AWESOME! If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong!

Similar recipes