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Chicken Adobo II

Chicken Adobo II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SHERRY1952

SHERRY1952

This recipe is from the Philippines. My stepfather was a Filipino, and I learned a few recipes from his family.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.
  2. Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.
  3. Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.
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Reviews

mindy
69

mindy

6/23/2003

My husband's grandma came from the filipines so she makes the best food. She will not share any of her recipes with anyone, I feel that my husband and children are missing out on one of their native foods so I took it upon myself to make it for them, my husband said it was just as good though. We will never tell her that though! I would recommend marinating at least 2 hours and slow cooking as long as you possibly can stretch it out without overcooking the chicken.

VIVIAN3021
53

VIVIAN3021

10/14/2004

Would suggest using whole peppercorns and adding a tablespoon or two of sugar to cut acidity. When I cook adobo, I let it boil until the chicken is tender, then fry the chicken in a separate pan to make it crispy. I then add about half of the remaining sauce plus a few cloves of browned garlic.

MARIKA_DESTINY
42

MARIKA_DESTINY

12/30/2003

I have family from the Phillipines who make this on a regular basis and have taught me how. although the recipe is good you really don't need that much vinegar unless you really like the strong flavor. I used less and it was wonderful for me.

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