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

Directions

  • 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

599 calories; 37.7 g total fat; 194 mg cholesterol; 1084 mg sodium. 8 g carbohydrates; 54.5 g protein; Full Nutrition


Reviews (13)

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: 1 stars
09/20/2016
I make the Chicken Adobo acording with the recipe and was totally desaster. To much vinager. Read More
17 Ratings
  • 5 star values: 11
  • 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
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)
Rating: 3 stars
11/10/2013
FYI... garlic and annatto powder are both listed twice Read More
(5)
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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: 4 stars
10/26/2018
It was a great success! I substitute with Apple cider vinegar and this gave it a great deal of flavor. Also substituted coriander and turmeric for some of the annato. Read More
Rating: 5 stars
05/03/2019
I substituted cider vinegar and also add freash Ginger Read More
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Rating: 5 stars
01/14/2019
Easy to make and tastes awesome thank you!God bless Read More
Rating: 4 stars
10/12/2014
I followed the recipe exactly and the chicken was tender but my family didn't love the flavor. Read More
Rating: 1 stars
09/20/2016
I make the Chicken Adobo acording with the recipe and was totally desaster. To much vinager. Read More