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My review
Pinoy Chicken Adobo
lola
"This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry."
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Ingredients
1 h servings 584 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- 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
Per Serving: 584 calories; 32.8 g fat; 5.6 g carbohydrates; 62.4 g protein; 213 mg cholesterol; 815 mg sodium. Full nutrition
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Reviews
Read all reviews 2228 Ratings
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Most helpful positive review
1/21/2010
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 Ph...
Most helpful critical review
1/21/2010
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 ...
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1/21/2010
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 ...
1/21/2010
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 Ph...
3/2/2011
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.
1/21/2013
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.
1/24/2010
This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!!
9/27/2011
This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes.
4/25/2011
I agree with previous comments. Too much vinegar wil ruin the chicken. Othewise an authentic rendition of a classic.