Lolah's Chicken Adobo

    1 hour 20 mins

    My Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. Serve over steamed rice."

    34 people made this

    Serves: 8 

    • 3 tablespoons vegetable oil
    • 1.5 kilos boneless, skinless chicken thighs, rinsed and patted dry
    • 6 cloves garlic, peeled and thinly sliced
    • 1/2 cup (125 mls) cup soy sauce
    • 1/2 cup (125 mls) cup apple cider vinegar
    • 1/2 cup (125 mls) cup water
    • 2 tablespoons pickling spice, wrapped in cheesecloth

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
    2. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

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    Reviews in English (41)


    I added bay leaves to my adobo. The vinegary taste is part of the dish. Filipinos also mix pork and chicken together. Thanks for the recipe. Lola would be proud.  -  04 May 2010  (Review from Allrecipes US | Canada)


    Very tasty! This recipe is excellent for the pork version, too.  -  09 Sep 2008  (Review from Allrecipes US | Canada)


    I knew when i looked over the recipe that i would like this one and i was right. It was really good! It was the first time i used pickling seasoning. I thought it gave it a good flavor. I did however end up adding a lil bit of brown sugar towards the end to take the vinegar-y taste down a notch. I will definitely make this version again.  -  09 Dec 2008  (Review from Allrecipes US | Canada)