Chicken Adobo

Chicken Adobo

lola 26

"This is a family favorite and is served over rice. Easy to prepare, especially when you are in a hurry. "


1 h servings 584 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 62.4 g
  • 125%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
  2. Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.
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  1. 25 Ratings


The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not need...

This is the Filipino Adobo, so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So ...

I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine, Adobo refers to a common and very popular cooking process indigenous to the Ph...

I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste.

The vinegar taste was way too strong.

This is a good basic recipe for Adobo. I don't know why people are panning it. My aunt (from Capiz, PI) always made it with plenty of vinegar. I use more garlic, and also add plantains.

This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!!

This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes.

way too much vinegar. also, dont include the onion.