Adobo Chicken with Ginger

Adobo Chicken with Ginger

256
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"This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice."

Ingredients

1 h {{adjustedServings}} servings 517 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1363 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
  2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
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Reviews

256
  1. 327 Ratings

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I'm Filipino & this is my favorite dish! You have to master the soy/ vinegar balance to your taste (sweet, sour, tangy). There are many brands of vinegar (distilled, apple, red wine)& soy sauce...

I am part Filipino and generations of my family have always browned the chicken pieces first, in a little oil with one small, chopped onion in a separate skillet - then transfer to soup pot or d...

i am filipino and this is a different version that i am used to .. but it is very good. the key is the right mix of vinegar to soy,*here is my mom's take on this....after boiling the adobo, pan ...