Recipe by Margo
"Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chicken drumsticks and thighs
onion, coarsely chopped
apple cider vinegar
low sodium soy sauce
whole black peppercorns
Turned out fantastic - followed it to a T, and could not have been more pleased with the outcome. Very easy to make and prepare side dishes while the chicken simmers. The whole family loved it, and the leftovers are delicious - I might even try to make ahead and freeze. I love that this is low carb!
I personally thought it had a bit too much vinegar. I think it would be better in I cut out some of it.
This recipe was amazing, very simple to make, and a great balance of flavors. I didn't change the recipe at all.Even my picky children asked me to make it again. The next tie I make it I might try piercing the meat to get a little more flavor.
Fantastic recipe...5 stars all the way around for ease of preparation and taste...great recipe! Thanks so much for submitting this gem!!
Excellent! Just like my neighbor used to make. I did add an additional cup and a half water and used 1/4 tsp of cinnamon (did not have a stick). Served with steamed white rice and broccoli, both drizzled with the simmering sauce. My 2 1/2 year old loved it!
Fabulous, fabulous, fabulous! A wonderful combination of flavors to tickle the taste buds of even the most finicky eaters. Easy to make, and although I didn't quite have a full cup of soy sauce on-hand, the chicken tasted out of this world. I did pierce the meat prior to browning and again while it was resting so it would absorb the maximum sauce in the slow cooker. Honestly, this is such a crowd pleaser! Thanks so much, Margo!
This was my first attempt making chicken adobo and it turned out wonderfully. I really appreciate how easy it was to make and with so few ingredients(pantry staples, no less!). I didn't have a cinnamin stick so I used some of the ground stuff. I would recommend this recipe to a beginner or someone like me who has never made adobo before. Thanks so much Margo!
I tried this last night. The flavor is awesome but the sauce was a bit watery. I am going to add some cornstarch & water in order to make it a bit more gravy like & stick. Next time I make this I will make it with boneless chicken breasts b/c the meat I got off of the the thighs & drumsticks wasn't very filling for me. Great flavor though
* Percent Daily Values are based on a 2,000 calorie diet.
Margo's Chicken Adobo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Give chicken thighs or duck legs the full Filipino-style adobo treatment.
See how to make tangy Filipino-style chicken adobo.
Homemade teriyaki sauce adds lip-smacking flavor to roasted chicken thighs.