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Matt's Chicken Adobo

Matt's Chicken Adobo

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moaa

This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 55.1 g
  • 110%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Season chicken with black pepper.
  2. Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
  3. Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
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Reviews

tnmommaof3
13
7/17/2012

I just want to thank you! This recipe got my very picky children to eat their rice! We thinned the sauce some so it could be poured over the rice itself and it was a hit! I will definitely make this again!

Shana Gurwitz
8
8/2/2012

Delicious and easy! I threw in some onion and tomato that I had leftover, and that tasted great with the other flavors.

LatinaCook
5
10/30/2012

Not my favorite recipe for adobo chicken. It didn't have the depth other recipes have. I ended up reducing the liquid and adding other things to it to make it taste good. I added more soy sauce, some honey, ginger... made it into a thick sauce and brushed it on the chicken that was lacking the flavor I craved. Won't make again.