This recipe is from the Philippines. My stepfather was a Filipino, and I learned a few recipes from his family.

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Ingredients

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

Directions

Instructions Checklist
  • Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.

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  • Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.

  • Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

335.1 calories; protein 31.1g 62% DV; carbohydrates 4.6g 2% DV; fat 20.4g 31% DV; cholesterol 95.8mg 32% DV; sodium 691.4mg 28% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
My husband's grandma came from the filipines so she makes the best food. She will not share any of her recipes with anyone, I feel that my husband and children are missing out on one of their native foods so I took it upon myself to make it for them, my husband said it was just as good though. We will never tell her that though! I would recommend marinating at least 2 hours and slow cooking as long as you possibly can stretch it out without overcooking the chicken. Read More
(75)

Most helpful critical review

Rating: 3 stars
12/30/2003
I have family from the Phillipines who make this on a regular basis and have taught me how. although the recipe is good you really don't need that much vinegar unless you really like the strong flavor. I used less and it was wonderful for me. Read More
(45)
88 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/23/2003
My husband's grandma came from the filipines so she makes the best food. She will not share any of her recipes with anyone, I feel that my husband and children are missing out on one of their native foods so I took it upon myself to make it for them, my husband said it was just as good though. We will never tell her that though! I would recommend marinating at least 2 hours and slow cooking as long as you possibly can stretch it out without overcooking the chicken. Read More
(75)
Rating: 4 stars
10/15/2004
Would suggest using whole peppercorns and adding a tablespoon or two of sugar to cut acidity. When I cook adobo I let it boil until the chicken is tender then fry the chicken in a separate pan to make it crispy. I then add about half of the remaining sauce plus a few cloves of browned garlic. Read More
(58)
Rating: 3 stars
12/30/2003
I have family from the Phillipines who make this on a regular basis and have taught me how. although the recipe is good you really don't need that much vinegar unless you really like the strong flavor. I used less and it was wonderful for me. Read More
(45)
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Rating: 4 stars
08/22/2004
This is a keeper. 4 modifications I made were substituting rice vinegar instead of white vinegar added 1 tsp of ground ginger added 3 crushed garlic cloves and added one cup of water. Definitely take the bay leaves out but leave the garlic in. I let it all boil covered for 30 minutes. This served over steamed rice was so good! Next time I'll take the skins off to cut back on fat but thanks for this great recipe! Read More
(40)
Rating: 5 stars
06/23/2003
Finally I have made my Filipino husband happy. After trying to make this several other times using different recipes I found a winner. My husband was so impressed and I thought it tasted great. THANK YOU!! Read More
(24)
Rating: 5 stars
01/27/2003
This is the best recipe for Chicken Adobo I've used. I've tried quite a few. Read More
(16)
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Rating: 4 stars
10/30/2005
instead of apple cider viniger use seasoned gourmet rice viniger...it changes the taste to sweet instead of tangy... An americanized version that fil-am kids like. Read More
(14)
Rating: 5 stars
07/08/2005
Excellent chicken and a great change from southern fried chicken. I found the garlic rice on this site a great side to this chicken and felt like I was eating in a Philippine restaurant. Read More
(12)
Rating: 3 stars
12/30/2003
This was my first time making Chicken Adobo..and I must admit it has a taste that requires a little getting used to. My older kids hated it (that includes the Hubby). I will try it again and adjust the vinegar and soy and see if I can come up with a compromise they like. Otherwise this is a dish for me and the baby....he will eat almost anything and I am always looking for a new exciting way to cook chicken.:-) Read More
(12)