*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.
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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: )
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!
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.
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.
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.