Recipe by SHERRY1952
"This recipe is from the Philippines. My stepfather was a Filipino, and I learned a few recipes from his family."
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
1 (2 to 3 pound)
whole chicken, cut into pieces
apple cider vinegar
ground black pepper to taste
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.
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.
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.
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!
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Adobo II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 184
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Give chicken thighs or duck legs the full Filipino-style adobo treatment.
See how to make easy, slow-cooked chicken in a tangy adobo sauce.
See how to make tangy Filipino-style chicken adobo.