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Authentic Chicken Adobo

Authentic Chicken Adobo

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    5 h 50 m
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Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

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Nutrition

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  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 54.5 g
  • 109%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
  2. Remove chicken from the marinade and pat dry. Reserve the marinade.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
  4. Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
  5. Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MissiFizzle
4

MissiFizzle

11/10/2013

FYI... garlic and annatto powder are both listed twice

Michelle.carter13
3

Michelle.carter13

11/12/2013

MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice, you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe, a lot more flavor!!

Jenny Nelson
0

Jenny Nelson

8/30/2014

I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it), I substituted a little turmeric. Last time I made it with chicken, this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce, I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet, with the vinegar, it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again, delicious.

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