Chicken Adobo

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Most Helpful Positive Review

Jan 22, 2010

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 Philippines where pork or chicken is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. "

—ErinG

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Most Helpful Critical Review

Jan 21, 2010

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 luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce, 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer, turning occasionally, for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up.

—Malia81

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15 Ratings

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Jun 02, 2010

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 needed) and you don't need to salt to taste because it will be salty enough from the soy sauce. Some use the low-sodium soy sauce because of this. I have been making Adobo for over 20 years now taught to me by my mom.

—j-sizzle

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Jan 25, 2010

The vinegar taste was way too strong.

—JCOB2

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Mar 03, 2011

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.

—AdoboChef

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Jan 21, 2013

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.

—Christine M

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Sep 27, 2011

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

—ThomasT

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Jan 25, 2010

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

—Amyjo

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Nutrition

Calories
584 kcal
29%

Carbohydrates
5.6 g
2%

Cholesterol
213 mg
71%

Fat
32.8 g
50%

Fiber
0.8 g
3%

Protein
62.4 g
125%

Sodium
854 mg
34%

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

Nutritional Information

Chicken Adobo

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 584
Calories from Fat: 295

% Daily Value *
Total Fat 32.8g 50 %
Saturated Fat 9.1g 45 %
Cholesterol 213mg 71 %
Sodium 854mg 34 %
** Potassium 532mg 15 %
Total Carbohydrates 5.6g 2 %
Dietary Fiber 0.8g 3 %
Protein 62.4g 125 %
** Sugars 2.5g
Vitamin A 6 %
Vitamin C 5 %
Calcium 5 %
Iron 38 %
** Thiamin 16 %
** Niacin 94 %
** Vitamin B6 33 %
** Magnesium 21 %
** Folate 13 %

* 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.