Recipe by moaa
"This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice."
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chicken drumsticks and thighs
ground black pepper
garlic, crushed, or to taste
distilled white vinegar
whole black peppercorns
water, or as needed
I just want to thank you! This recipe got my very picky children to eat their rice! We thinned the sauce some so it could be poured over the rice itself and it was a hit! I will definitely make this again!
Not my favorite recipe for adobo chicken. It didn't have the depth other recipes have. I ended up reducing the liquid and adding other things to it to make it taste good. I added more soy sauce, some honey, ginger... made it into a thick sauce and brushed it on the chicken that was lacking the flavor I craved. Won't make again.
Delicious and easy! I threw in some onion and tomato that I had leftover, and that tasted great with the other flavors.
This makes a nice, tasty, healthy dish. I served it over rice with broccoli and water chestnuts. Everyone enjoyed it and my daughter quickly grabbed the leftovers for lunch for the next day. I ended up deboning the chicken because if you eat with your eyes, no one would find my dish appetizing. This is not a reflection on the recipe, but the cook. It was the ugliest chicken I’d ever made. I’m not just talking unattractive, I’m talking down-right ugly. However, the family was blissfully ignorant of its initial appearance and thought it was very good.
This recipe was not bad. The first time I made it as-is. The second time I made it with apple cider vinegar instead of white and both my husband and I thought it was an improvement. This will probably be my go-to recipe when I just want to throw together dinner since it's so easy and I always have the ingredients on hand. Sometimes I add a few tablespoons of sugar to the sauce to make things interesting. Always spoon the sauce over rice! :-)
i used chicken breast, next time i'll do leg meat or pork. I used the exact measurements and found it to be quite bland and even a bit over cooked,although breast is a little dryer than leg meat maybe a 25-30 min simmer would suffice. i was worried that it may be salty on account of it saying to add water if salty but it totally could have used MORE soy sauce and probably more bay leaf, and unfortunately the traditional flavor just wasn't there. i did add half an onion with the garlic and i will definitely NOT be using this recipe ever again.
This is surprisingly good. I used wine vinegar instead and thigh fillets. Great flavour!
Mike, this was awesome. I didn't have peppercorns on hand but I just eyeballed everything else. I'd also browned some sausage to put into some dirty rice, and I sauteed the mashed garlic cloves in the grease. Used a slotted spoon to remove the garlic then used some water to get the yummy bits out of the skillet. That went into the chicken sauce. It was delicious. I like a lot of flavor though, so I probably used quite a bit more soy sauce and vinegar than most people. Thank you. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Matt's Chicken Adobo
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 277
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