This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.

lola
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.

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  • Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Nutrition Facts

584 calories; 32.8 g total fat; 213 mg cholesterol; 815 mg sodium. 5.6 g carbohydrates; 62.4 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2010
I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine Adobo refers to a common and very popular cooking process indigenous to the Philippines where pork or chicken is slowly cooked in soy sauce vinegar crushed garlic bay leaf and black peppercorns and often browned in the oven or pan-fried afterward to get the desirable crisped edges. " Read More
(30)

Most helpful critical review

Rating: 2 stars
01/21/2010
This is the Filipino Adobo so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer turning occasionally for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up. Read More
(45)
31 Ratings
  • 5 star values: 7
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/22/2010
I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine Adobo refers to a common and very popular cooking process indigenous to the Philippines where pork or chicken is slowly cooked in soy sauce vinegar crushed garlic bay leaf and black peppercorns and often browned in the oven or pan-fried afterward to get the desirable crisped edges. " Read More
(30)
Rating: 2 stars
01/21/2010
This is the Filipino Adobo so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer turning occasionally for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up. Read More
(45)
Rating: 5 stars
01/22/2010
I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine Adobo refers to a common and very popular cooking process indigenous to the Philippines where pork or chicken is slowly cooked in soy sauce vinegar crushed garlic bay leaf and black peppercorns and often browned in the oven or pan-fried afterward to get the desirable crisped edges. " Read More
(30)
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Rating: 4 stars
01/21/2013
This is a good basic recipe for Adobo. I don't know why people are panning it. My aunt (from Capiz PI) always made it with plenty of vinegar. I use more garlic and also add plantains. Read More
(10)
Rating: 3 stars
03/03/2011
I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste. Read More
(9)
Rating: 2 stars
01/25/2010
The vinegar taste was way too strong. Read More
(9)
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Rating: 4 stars
01/25/2010
This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!! Read More
(6)
Rating: 4 stars
09/27/2011
This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes. Read More
(4)
Rating: 1 stars
04/29/2011
way too much vinegar. also dont include the onion. Read More
(3)
Rating: 3 stars
04/25/2011
I agree with previous comments. Too much vinegar wil ruin the chicken. Othewise an authentic rendition of a classic. Read More
(3)