Famous Chicken Adobo Recipe - Allrecipes.com
Famous Chicken Adobo Recipe
  • READY IN ABOUT hrs

Famous Chicken Adobo

Recipe by  

"This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2007

They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in, add the onions, etc and go from there.

 
Most Helpful Critical Review
Jan 25, 2008

If you like soy sauce, this is the dish for you. That was pretty much all my husband and I tasted. As one reviewer commented, it's pretty salty even with low-sodium soy sauce. It's not a terrible dish, but the flavor is one dimensional.

 
Sep 14, 2007

My Filipino family's chicken adobo recipe is very similar. We use 1/4 cup red wine vinegar, 1/2 cup soy sauce, 1 cup water, 2 bay leaves, and omit pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Delicious over steamed white rice!

 
Mar 15, 2007

I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper. I just brown the chicken, add the garlic and onion and then put in equal parts white vinegar, low sodium soy sauce, and water (start with 1 c each...use enough to cover the chicken in the pot). Then I let it simmer for an hour. It is AWESOME! If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong!

 
Dec 29, 2007

Im a Filipino and proud that the #1 Filipino dish got a good reviews.Try to marinate the chicken with soy sauce and vinegar overnight or few hours before cooking.My mother always do this(marinate).It taste better.Me and my Filipino friend cook this and put a whole lot of onions and peppers.We both sniffing while eating coz its too spicy and thats the way we like it....

 
Feb 01, 2008

If you don't like tangy, don't make this. It's very tangy, and yes, authentic Filipino adobo doesn't have sugar in it, but Chinese-Filippino versions do - usually rock sugar, 1-2 star anise and coconut milk is sometimes added. These additions definitely soften out the strong vinegar flavor. I always use equal parts vinegar/soy sauce and add about 4-5 tablespoons brown sugar and appx. 1/3 cup coconut unsweetened coconut milk. Or else it's fine without the coconut too. I would definitely use only dark meat for this dish, since chicken breasts dry out too quickly and make even worse left overs.

 
Feb 22, 2007

My mother-in-law (a filipina) likes to make her Adobo slightly sweet. This recipe is nice and saucy unlike my MIL's. So, I added about 1 tsp. of sugar. It was perfect! I'm going to make it again tonight!

 
Jul 30, 2008

Very easy recipe and the family enjoyed it! The only thing I would change next time is a little more onion and a little less soy sauce.

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1040 mg
  • 42%

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

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