My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.

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  • Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Nutrition Facts

265 calories; 11.8 g total fat; 141 mg cholesterol; 1050 mg sodium. 2.6 g carbohydrates; 34.6 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2010
I added bay leaves to my adobo. The vinegary taste is part of the dish. Filipinos also mix pork and chicken together. Thanks for the recipe. Lola would be proud. Read More
(32)

Most helpful critical review

Rating: 2 stars
03/09/2011
Sorry but even using a low salt soy sauce I found this way to salty. The soy saltiness was so overpowering I couldn't even taste the other spices. Read More
(3)
58 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2010
I added bay leaves to my adobo. The vinegary taste is part of the dish. Filipinos also mix pork and chicken together. Thanks for the recipe. Lola would be proud. Read More
(32)
Rating: 5 stars
05/04/2010
I added bay leaves to my adobo. The vinegary taste is part of the dish. Filipinos also mix pork and chicken together. Thanks for the recipe. Lola would be proud. Read More
(32)
Rating: 5 stars
09/09/2008
Very tasty! This recipe is excellent for the pork version too. Read More
(23)
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Rating: 5 stars
12/10/2008
I knew when i looked over the recipe that i would like this one and i was right. It was really good! It was the first time i used pickling seasoning. I thought it gave it a good flavor. I did however end up adding a lil bit of brown sugar towards the end to take the vinegar-y taste down a notch. I will definitely make this version again. Read More
(21)
Rating: 4 stars
03/22/2011
Great adobo recipe For those who find ita bit or too salty that's what the rice is for.. Read More
(12)
Rating: 4 stars
10/19/2011
My husband is Filipino and I have grown to love Filipino food over the years. I was looking for a good recipe that I could use that was similar to the way his Mom makes it. This is it! The only thing I did different was not add the pickling spice (I did not have any) instead added a few bay leaves. Served over Jasmine rice - Delish! Thank you for sharing. Read More
(10)
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Rating: 5 stars
07/16/2012
So yummy and easy! My five year old loves it too! The only thing I did different was instead of pickling spice (did not have any) I used bay leaf a dash of cinnamon ginger and black pepper. Read More
(8)
Rating: 5 stars
01/24/2011
Delicious recipe! Just right for my adobo craving tonight. I added a little more water at the end to keep the sauce from completely evaporating and added a little Splenda for sweetness. We had no leftovers at our house -- the three-year--old grandson ate three helpings with rice! Read More
(6)
Rating: 5 stars
03/01/2011
Great dish. Everyone in the family loved it. Read More
(5)
Rating: 4 stars
06/23/2013
Pretty true to the original recipe as my family knows it. 1:1:1 water:vinegar:soy sauce ratio. Instead of pickling spice we just toss in a few whole peppercorns and bay leaves and call it good. We also brown the chicken after simmering in the soy/vinegar/water mix. Read More
(5)
Rating: 2 stars
03/09/2011
Sorry but even using a low salt soy sauce I found this way to salty. The soy saltiness was so overpowering I couldn't even taste the other spices. Read More
(3)