Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.

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  • Remove chicken from the marinade and pat dry. Reserve the marinade.

  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.

  • Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.

  • Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

Nutrition Facts

635 calories; 54.5 g protein; 7.2 g carbohydrates; 194.4 mg cholesterol; 1084.2 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2013
MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe a lot more flavor!! Read More
(15)

Most helpful critical review

Rating: 3 stars
11/10/2013
FYI... garlic and annatto powder are both listed twice Read More
(5)
20 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/12/2013
MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe a lot more flavor!! Read More
(15)
Rating: 5 stars
11/12/2013
MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe a lot more flavor!! Read More
(15)
Rating: 5 stars
09/23/2014
Great recipe! Yes the annatto and garlic are listed twice because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido) so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper! Read More
(8)
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Rating: 3 stars
11/10/2013
FYI... garlic and annatto powder are both listed twice Read More
(5)
Rating: 5 stars
08/30/2014
I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it) I substituted a little turmeric. Last time I made it with chicken this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet with the vinegar it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again delicious. Read More
(2)
Rating: 5 stars
10/15/2019
best and most authentic adobo i have made. the first time I had to use turmeric (no annatto available) and palm vinager (no coconut vinegar available) and it came out really nicely. the turmeric imparted a noticeable ginger flavor but it was subtle. The second time I followed the recipe exactly and it was amazing. I marinate my chicken over night and up to 24 hours and i use air chilled chicken - it sucks up all the marinade so I use only 4 LBs chicken and that seems to work fairly well giving enough gravy to fully cover the rice. I also only use thighs and legs...lots of collagen and it gives the gravy an incredible sily mouth feel. Leftovers were even better than when it was first cooked. SO GOOD!!! Read More
(2)
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Rating: 5 stars
06/09/2018
Love this recipe. I don t think a thing should be changed Read More
Rating: 5 stars
06/16/2019
This is my second time making it. The first time I didn't have annatto powder so I subbed for sweet blend tumeric (it has lots of cinnamon in it which added a special magic to the flavor and not to mention it made it smell even better if you can believe that) and paprika. This time around I found annatto powder and I still added the sweet blend tumeric because I couldn't live without it. Absolutely wonderful and it was an instant hit at home. Thank you.:) Read More
Rating: 5 stars
05/18/2020
Great recipe! Read More
Rating: 5 stars
05/27/2020
its delicious. Read More