Chicken Adobo

Chicken Adobo

21
lola 29

"This is a family favorite and is served over rice. Easy to prepare, especially when you are in a hurry. "
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 584 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 62.4 g
  • 125%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
  2. Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Reviews

21
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine, Adobo refers to a common and very popular cooking process indigenous to the Ph...

Most helpful critical review

The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not need...

The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not need...

This is the Filipino Adobo, so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So ...

I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine, Adobo refers to a common and very popular cooking process indigenous to the Ph...

I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste.

The vinegar taste was way too strong.

This is a good basic recipe for Adobo. I don't know why people are panning it. My aunt (from Capiz, PI) always made it with plenty of vinegar. I use more garlic, and also add plantains.

This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!!

This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes.

way too much vinegar. also, dont include the onion.