Chicken Adobo with lots of Garlic

    Have you tried to cook Chicken Adobo? This Filipino dish originally means "to marinate" has been cooked in so many different versions. My version of Chicken Adobo is inspired with my love for garlic. Lots of garlic and intense marinate in vinegar makes the chicken very tender and seeps an "umami" taste that Filipinos love.


    Pampanga, Philippines
    3 people made this


    • 1 whole Chicken chopped in parts
    • 10 Garlic cloves (4 crushed and 6 minced)
    • 1 Onion (sliced in rings)
    • 2 Potatoes (sliced in small cubes)
    • Soy sauce 160 ml (add 80ml for #2 and another 80ml for #8)
    • Water 160 ml (add 80ml for #2 and another 80ml for #8)
    • White Vinegar 160 ml (add 80ml for #2 and another 80ml for #4)
    • 1 Green chili (chopped)
    • Cooking oil 80 ml
    • black pepper (freshly grind)
    • dried thyme leaves 2 pints


    1. Season chicken with freshly grind black pepper and dried thyme leaves
    2. Heat pan, add soy sauce, water, white vinegar and 4 crushed garlic cloves
    3. Add the chicken, put into low heat and cover for 5 minutes
    4. Season with another ml of white vinegar. This helps dissolve bacteria in the chicken and it seeps more flavor of soy sauce. Flip the chicken on the other side. Cover and cook for another 5-7 minutes
    5. On a separate pan, fry the potatoes until they look crispy on the side.
    6. Use the same oil from potatoes, toast the minced garlic and set aside with potatoes
    7. Using the same oil again, fry the onion rings until they are transparent, then add it (with the oil) on the chicken
    8. Toss the chicken and cook in very low heat. If the sauce has evaporated, add another soy sauce and water. Cook for 3 mins and serve
    9. Garnish with crispy potatoes, toasted garlic and green chili

    See it on my blog

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