Lolah's Chicken Adobo

Lolah's Chicken Adobo

27
Vanessa Greaves 129

"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
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

27
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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.

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 ho...