Margo's Chicken Adobo Recipe -
Margo's Chicken Adobo Recipe

Margo's Chicken Adobo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
  2. Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
  3. Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2011

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!

Most Helpful Critical Review
Mar 06, 2012

I personally thought it had a bit too much vinegar. I think it would be better in I cut out some of it.

Sep 22, 2011

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.

Mar 06, 2012

Fantastic recipe...5 stars all the way around for ease of preparation and taste...great recipe! Thanks so much for submitting this gem!!

Jan 23, 2012

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!

Jan 14, 2012

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

Dec 15, 2011

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!

Jan 28, 2012

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!


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 1150 mg
  • 46%

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

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