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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

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.
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Reviews

Michelle.carter13
4

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!!

MissiFizzle
4

MissiFizzle

11/10/2013

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

Lisa
1

Lisa

9/23/2014

Great recipe! Yes, the annatto and garlic are listed twice, because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido), so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce, and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper!

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