Lolah's Chicken Adobo

Lolah's Chicken Adobo

27
foodelicious 99

"My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice."

Ingredients 1 h 20 m {{adjustedServings}} servings 265 cals

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1050 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
  2. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.
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Reviews 27

  1. 33 Ratings

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ga'chong
9/9/2008

Very tasty! This recipe is excellent for the pork version, too.

ManganTayun
5/4/2010

I added bay leaves to my adobo. The vinegary taste is part of the dish. Filipinos also mix pork and chicken together. Thanks for the recipe. Lola would be proud.

ALFANN02
12/9/2008

I knew when i looked over the recipe that i would like this one and i was right. It was really good! It was the first time i used pickling seasoning. I thought it gave it a good flavor. I did however end up adding a lil bit of brown sugar towards the end to take the vinegar-y taste down a notch. I will definitely make this version again.