This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).

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  • Remove chicken from pot and brown in oil in a large skillet over medium high heat.

  • Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

Nutrition Facts

339.8 calories; 32.5 g protein; 2 g carbohydrates; 99.5 mg cholesterol; 3600.3 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2004
I've watched my Filipino friends countless times fix Chicken Adobo. This recipe is very good. I personally skin whole pieces of chicken and place them in a baking pan. Mix up the vinegar/soy sauce/juice of one lime/5 bay leaves/4 pods of minced garlic/ 1/3 cup of cooking oil and water.. like a marinade. Then pour this mixture over the chicken.. cover and bake. The chicken comes out VERY tender and full of flavor. The juices in the pan are used as a topping to hot jasmine rice. This is a one pan dish in our house and fixed at least 3 times a month! Read More
(40)

Most helpful critical review

Rating: 2 stars
02/02/2004
I'm Filipino-Amer. and I like to try other adobo recipes. This recipe needed some adjustments to it. Salt didn't need to be added because the soysauce is salty enough-the water didn't need to be added because it waters down the flavor and adding 1 to 2 bay leaves are a big part of this recipe. There are also several variations to cooking this recipe. Traditional stove top cooking can be messy so baking is great leave the skin side up and broil for 10 mins crunchy chicken skin is "ono" (delicious) and the crockpot is the other alternative cooking method. For those of us who work and just want to come home and EAT. I hope this was helpful: ) Read More
(90)
49 Ratings
  • 5 star values: 14
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5
Rating: 4 stars
10/17/2004
I've watched my Filipino friends countless times fix Chicken Adobo. This recipe is very good. I personally skin whole pieces of chicken and place them in a baking pan. Mix up the vinegar/soy sauce/juice of one lime/5 bay leaves/4 pods of minced garlic/ 1/3 cup of cooking oil and water.. like a marinade. Then pour this mixture over the chicken.. cover and bake. The chicken comes out VERY tender and full of flavor. The juices in the pan are used as a topping to hot jasmine rice. This is a one pan dish in our house and fixed at least 3 times a month! Read More
(40)
Rating: 2 stars
02/02/2004
I'm Filipino-Amer. and I like to try other adobo recipes. This recipe needed some adjustments to it. Salt didn't need to be added because the soysauce is salty enough-the water didn't need to be added because it waters down the flavor and adding 1 to 2 bay leaves are a big part of this recipe. There are also several variations to cooking this recipe. Traditional stove top cooking can be messy so baking is great leave the skin side up and broil for 10 mins crunchy chicken skin is "ono" (delicious) and the crockpot is the other alternative cooking method. For those of us who work and just want to come home and EAT. I hope this was helpful: ) Read More
(90)
Rating: 4 stars
10/17/2004
I've watched my Filipino friends countless times fix Chicken Adobo. This recipe is very good. I personally skin whole pieces of chicken and place them in a baking pan. Mix up the vinegar/soy sauce/juice of one lime/5 bay leaves/4 pods of minced garlic/ 1/3 cup of cooking oil and water.. like a marinade. Then pour this mixture over the chicken.. cover and bake. The chicken comes out VERY tender and full of flavor. The juices in the pan are used as a topping to hot jasmine rice. This is a one pan dish in our house and fixed at least 3 times a month! Read More
(40)
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Rating: 3 stars
09/19/2003
Chicken Adobo is delicious when it's done well and I learned while working in a Filipino restaurant. The chef uses sherry vinegar instead of plain. While the dish is generally characterized by saltiness (Filipinos love salty and sweet flavors) it shouldn't be overwhelmingly salty so you should be able to cut the salt. The sherry vinegar really makes it special. Read More
(33)
Rating: 1 stars
10/10/2003
I tried this recipe at home and asked my filipino friend to come over for dinner. She didn't want to like my chicken adobo because it was way too salty and something wasn't right with the taste. She told me that I could eliminate the water add onions and adjust the amount of soy sauce to suit my taste. Read More
(14)
Rating: 3 stars
02/17/2005
Pretty good recipe for people who have never had adobo but if you want true filipino adobo this is not it. Too much water ended up stewy/soupy! I tried to boil some off but it was just not the same. Read More
(11)
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Rating: 5 stars
08/25/2003
My boyfriend loves this dish. Everytime I want to get in his good side I just make this and he's putty in my hands. hehehehe Read More
(11)
Rating: 4 stars
01/08/2008
I could never get this recipe right so I finally looked it up. I liked this one because of its simplicity but I did tweak it a bit with the advice of everyone before me...first I sauted the garlic and onion added my chicken to brown and then seasoned with pepper...NO SALT. Then added apple cider vinegar and lite soy in the amounts given. I added water to cover the chicken (didn't measure) added a huge bay leaf (or 2 small ones) and the juice of a lime. I let simmer on medium for 25-30 minutes until the juices reduced...I could hear the pot sizzling...that's how reduced. We all loved it...not too salty and the hint of lime is beautiful. Thanks to everyone for their suggestions. Read More
(10)
Rating: 4 stars
06/23/2003
This recipe was very good I took the advice from one of the reviews to not add salt and I believe that helped. It was fine without. I plan to make it again. Read More
(9)
Rating: 1 stars
06/14/2003
Way too salty! Read More
(6)