Chicken Adobo II

Chicken Adobo II

67
SHERRY1952 0

"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

45 m servings 335 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Footnotes

  • 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

67
  1. 85 Ratings

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Most helpful positive review

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 na...

Most helpful critical review

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 ...

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 na...

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...

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 ...

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. Defini...

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 gre...

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

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

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.

This was pretty good- two things I'll do differently next time: 1. Cook it in the crock pot (We were wishing it was a bit more tender). 2. Add something to thicken the sauce into a gravy (fl...