Adobo Chicken with Ginger

Adobo Chicken with Ginger

256
COOKIEMONSTER64 0

"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 servings 517 cals
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Original recipe yields 6 servings

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Nutrition

  • 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.

Reviews

256
  1. 329 Ratings

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Most helpful

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...

Most helpful critical

I love chicken adobo... I make it from time to time but not following any particular recipe. I thought i would follow this recipe and see how it turns out. I thought the vinegar was way to overp...

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 ...

I love chicken adobo... I make it from time to time but not following any particular recipe. I thought i would follow this recipe and see how it turns out. I thought the vinegar was way to overp...

I m ake chicken adobo got it from a sweet little Phooipine lady years ago. Very similar to this recipe. Everthing the same except she told me 1/3 cup vinegar to 2/3 cup soy sauce. she also us...

I made this tonight (foreign cuisine night) and it was awesome! I used quartered chicken pieces, and rice wine vinegar. I almost threw in the onions I'd cooked like another reviewer recommended ...

This is the worst recipe that I have had the misfortune of trying. This chicken tasted like vinegar. My step-son gagged and the only reason that my husband and I ate any is because it is what I ...

This tasty recipe is perfect as is! When I made this for my husband, he said it was delicious and very authentic. My husband grew up in the Philippines so he knows authentic Filipino food when h...

This recipe is pretty spot on. Being Filipina, you learn about dishes from the kitchen and not from recipes. However being away from the Philippines sometimes makes you forget, and measurement...