Chicken Adobo II Recipe -
Chicken Adobo II Recipe
  • READY IN 45 mins

Chicken Adobo II

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Dec 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.

Oct 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.

Aug 21, 2004

This is a keeper. 4 modifications I made were substituting rice vinegar instead of white vinegar, added 1 tsp of ground ginger, added 3 crushed garlic cloves and added one cup of water. Definitely take the bay leaves out but leave the garlic in. I let it all boil covered for 30 minutes. This served over steamed rice was so good! Next time I'll take the skins off to cut back on fat but thanks for this great recipe!

Jun 23, 2003

Finally, I have made my Filipino husband happy. After trying to make this several other times using different recipes, I found a winner. My husband was so impressed and I thought it tasted great. THANK YOU!!

Jan 27, 2003

This is the best recipe for Chicken Adobo I've used. I've tried quite a few.

Oct 30, 2005

instead of apple cider viniger, use seasoned gourmet rice changes the taste to sweet instead of tangy... An americanized version that fil-am kids like.

Jul 08, 2005

Excellent chicken and a great change from southern fried chicken. I found the garlic rice on this site a great side to this chicken and felt like I was eating in a Philippine restaurant.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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