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Chicken Adobo

Chicken Adobo

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 62.4 g
  • 125%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet


  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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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 needed) and you don't need to salt to taste because it will be salty enough from the soy sauce. Some use the low-sodium soy sauce because of this. I have been making Adobo for over 20 years now taught to me by my mom.


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 luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce, 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer, turning occasionally, for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up.


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 Philippines where pork or chicken is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. "