Chicken Adobo II

    (85)
    45 mins

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


    84 people made this

    Ingredients
    Serves: 6 

    • 1 (2 to 3 pound) whole chicken, cut into pieces
    • 60 ml (1/4 cup) apple cider vinegar
    • 60 m l(1/4 cup) soy sauce
    • ground black pepper to taste
    • 30 ml (2tbsp) olive oil
    • 1 clove garlic, crushed
    • 2 bay leaves

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
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    Reviews and ratings
    Global ratings:
    (85)

    Reviews in English (67)

    by
    72

    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.  -  28 Nov 2001  (Review from Allrecipes US | Canada)

    by
    55

    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.  -  14 Oct 2004  (Review from Allrecipes US | Canada)

    by
    45

    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.  -  05 Oct 2001  (Review from Allrecipes US | Canada)

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