Filipino Chicken Adobo

Yield:
Serves 6-8.
Ingredients
Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.


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4.6 95
Yumo!  I used only 1/4 cup soy as I don't like things too salty.  When cooked, I used the liquid from this to make Lentil Risotto in my pressure cooker (see  Lentil Risotto at  Hip Pressure Cooking - Risotto cooked in a pressure cooker is awesome!!!)  The chicken was sooo tasty and my risotto tasted out of this world!!! item not reviewed by moderator and published
Having lived in the Philippines, I can tell you that this recipe is very authentic. Very delicious! Just remember to use a low sodium Soy Sauce (or one that's imported from Asia). American Soy Sauce tends to be way too salty. item not reviewed by moderator and published
I would kill the last chicken on earth if it meant I could taste this recipe one more time. Add one chopped habanero pepper (seeds and all) for a bit of a kick and a couple tablespoons of anchovy/caper infused olive oil for a savory flavor (umami) and your taste buds will thank you! item not reviewed by moderator and published
this is the favorite go-to dish in our home. fast,frugal and fantastic! item not reviewed by moderator and published
Medium-level. item not reviewed by moderator and published
I made this for my Filipino boyfriend and he loved it. He said it was very authentic! item not reviewed by moderator and published
I used white balsamic vinegar and simmered uncovered over very low heat for much, much longer than 20 mins. It came out great! item not reviewed by moderator and published
After reading reviews, I too, made a couple changes. Initially, I used 1 cup plain ole soy sauce, 1/2 cup white vinegar, (1) chunk chopped yellow onion, garlic, bay leaves, peppercorns - and then added 1/3 cup brown sugar (per numerous recommendations). I marinated for no longer than 1 hour in a cast iron pot. Then I removed the chicken and blotted lightly with paper towels. I then quickly seared both sides of the chicken pieces in a buttered pan. I then RETURNED the chicken back to the marinade and cooked it over medium heat until the chicken was tender and the sauce began to thicken - about 40 minutes. I then uncovered it and reduced it over higher heat. I looked at two major stores and was unable to find Filipino specific soy sauce or vinegar. But, it turned out delicious. I'm absolutely going to make this again but next time I will use apple cider vinegar. I served it with Uncle Ben's rice, but will use Jasmine next time. Would also taste great over mashed potatoes or egg noodles. item not reviewed by moderator and published
Simple but tasty recipe. I used a Philippine style spiced vinegar and calamansi soy sauce. Both can be found in an Asian or Philippine grocery store. I also kicked up the garlic and a few extra peppercorns. A great first dish to introduce friends to Filipino food. item not reviewed by moderator and published
Fastest and easiest technique: (1) Marinate the meat from all suggested liquid ingredients...drip the meat before frying, set aside the sauce. 2)fry the chicken meat till it turns golden brown on each side/HIGH HEAT(this will give nice texture to the meat), drain on paper towel for excess oil....discard the oil u use from frying item not reviewed by moderator and published
This recipe is the bomb. Even my in-laws from cleveland like it! item not reviewed by moderator and published
I use apple cider vinegar and the filipino vinegar mixed and filipino soy sauce seasoned with Mrs Dash and after approximately 30 mins of boiling melt butter in a skillet and saute the chicken till brown put the chicken back to the pot boil till done or till sauce is thickened in a low heat do not over cooked.I use cut up chicken instead of thighs. item not reviewed by moderator and published
This is such an easy recipe but very tasty. I use apple cider vinegar instead of the white vinegar and I use the Chinese soy sauce instead of the Japanese soy sauce. Makes it taste much closer to the authentic Filipino Dish! item not reviewed by moderator and published
Delicious! I used Balsamic Vinegar instead of White Vinegar, added extra crushed garlic, and also added some crushed dried basil leaves! item not reviewed by moderator and published
It was ok. Its very easy but it seemed to be light in flavor and a little bland and the chicken came out kind of dry. I was hoping for the sauce to be thicker and darker...just more taste. item not reviewed by moderator and published
Have just tried this recipe since I want to learn how to cook it. The ingredients were the same from our typical ingredient in the Philippines but the smell and taste was quite different. I think its the amount of water and the procedure. I remember they add first the soy sauce and water first then the vinegar is added in the last 10 minutes of cooking which I will try next time if it does have an effect. item not reviewed by moderator and published
This recipe is better if you add more garlic, mashed, you can add pork shoulder to it I'm large cubes. Cook for 3 hours and cover for the last hour at 325 in the oven, dry adobo. Also uses cider vinegar instead. item not reviewed by moderator and published
This is a really good Filipino dish. My filipino friend add some Sprite soda on it and it tastes like no other. And oh, there is a potato with it. item not reviewed by moderator and published
the chicken was bland and boring. I guess I am used to more spices and flavors. item not reviewed by moderator and published
Very good and fast. I added some parboiled-potatoes as well while it was marinating item not reviewed by moderator and published
I remember my uncle which is Filipino making this recipe when I first went to Florida which ties into my first memory of Florida, what a nice combo I think. However when I see this recipe posted by many saying its authentic, well hate to say it after many years of eating my uncles recipe. Here is how it goes on his version, one whole chicken about 3-4lbs or 3lb roast beef he used instead.. 4-6 cups of water, 1 cup of each apple cider vinegar and soy sauce or (lite soy 8-10 garlic cloves, 2 Tbsp. each of fish sauce and oyster sauce. Believe me these two ingredients make a world of difference in authentic taste. item not reviewed by moderator and published
Very good. We added more garlic,chopped onion...brown sugar. Instead of water I used chicken broth. een life long Phillipino friends asker how did you learn to make this great Adobo. It is on cooking for tonights dinner. :- item not reviewed by moderator and published
Reminds me of when my Navy Brother use to cook this for us in Japan! Taste so original! item not reviewed by moderator and published
This was very good and I have made it quite a few times. I did tweak it a bit per many of the reviewers suggestions though; I used apple cider vinegar, low sodium soy sauce and added some brown sugar and water. I would DEFINITELY use low sodium soy sauce with this recipe. It was quite salty with the low so I can't imagine how salty it would be with regular. item not reviewed by moderator and published
this was the bomb item not reviewed by moderator and published
Petnanny- Use water, this recipe is missing that and should be apple cider vinegar. Afro2358- It may not turn out well browning the chicken first, but after an hour of marinating it should be ok. My Filipino grandmother taught me how to make adobo with a slightly different recipe. item not reviewed by moderator and published
Used low sodium soy sauce, and added chicken broth after pork was done, due to vinegar taste. I love vinegar, but won't make this again. Recipe calls for no water, which might help, although when sauce is reduced, it won't matter much. item not reviewed by moderator and published
I'm a African American now living in the Philippines (Lapu-Lapu, and i made this dish the other day,and i must say that this dish taste very good. I used Apple Cider Vinegar instead of white, and i used Brown Sugar, and added a 1/2 cup of water,and the smell of our house while it was cooking was heaven. When i do make again, i will brown the chicken in oil first to see how it taste. item not reviewed by moderator and published
I usually use a 2:1 ratio of soy sauce to rice vinegar.. also for a little change up, use apple cider vinegar. item not reviewed by moderator and published
I miss my mother's adobo, we are from Guam and this recipe totally reminds me of her cooking! I recommend using Kikoman low sodium soy sauce if your trying to cut back on saltiness.. item not reviewed by moderator and published
This was insanely delicious! Apart from it being a slightly bit too sour, I thought it was perfect! Next time I'll use probably a little less vinegar to reduce the sourness. But, that's just my personal taste As suggested in the reviews we added 3/4 c. of brown sugar, I think this is a necessity! We also added white onions in the mix and topped it off with some chopped green onions. And, we used chicken drumsticks and wings instead of thighs. I loved the chicken wings because it socked up all the flavor from the sauce. The drumsticks however didn't carry as much flavor inside the chicken, but with a bite of the rice smothered in sauce, it was acceptable. May be next time we'll marinade for three hours instead of one. Otherwise we followed the recipe step-by-step. Authentic. Delicious. Saving this recipe 4ever! item not reviewed by moderator and published
The basis for the marinade is perfect. Since I always par-boil raw chicken before I do anything with it, I proceeded that way first. Chicken in a large pot covered with cool water and over a medium flame/temp for 35 - 40 minutes. Off with the heat, let it sit another 10 minutes or so, drain. My next step is a tip of the hat to my perpetually dieting family and friends... I remove the skin and toss. Then back in the pot, add the above ingredients (I double and over a low flame for a couple hours, covered and stirred occasionally. The idea of Chicken Adobo (from my memories of living in Hawaii is it should be falling off the bone. Follow this and you have perfection. Not pretty, just authentic. Thank you, Corinne for the marinade. It's delicious and very easy! item not reviewed by moderator and published
From Jamaica preparing dish now. easiest prep ever lets see how it goes....lol item not reviewed by moderator and published
The best chicken adobo ever! item not reviewed by moderator and published
Wonderful recipe, simple and authentic. I tried adding 2 Tbl of Brown Sugar this time so I will see how that changes the taste. Reduced vinegar by 1/4 cp but added more pepper this time. I will try pineapple juice next time as well as that sounds like it will add something yumm. I am using the potato suggestion in this recipe, that's why I'm omitting the juice. item not reviewed by moderator and published
Add 3/4 cup brown sugar. Then it's a 5 star meal. item not reviewed by moderator and published
I used chicken wings instead of thighs.I added bell peppers,extra garlic,onions. item not reviewed by moderator and published
Great alternative for a chicken dish! item not reviewed by moderator and published
I used my pressure cooker. I cut the recipe by 1/4, and I did not marinate. I used boneless, skinless thighs, (trimmed off all the fat and browned the pieces directly in my pressure cooker. Drained off all the fat before adding the garlic, peppercorns, bay leaf, soy sauce, and vinegar (used apple cider. I did add additional water (1/2 cup for the pressure cooker. Pressure cooked for 15 minutes and let the pressure drop of it own accord. Wow, what a time saver. Excellent. Served it with quinoa (instead of my favorite, rice. Still, a WOW! My husband watches his sugar intake and I watch my salt and fat intake (we both need the extra fiber. This will definitely be a repeat. item not reviewed by moderator and published
There are many ways to make adobo and this IS one quick way that I also learned from Filipino roommates. The only difference is that I had to add 1 cup of water so that the chicken was covered in liquid. You do not have to marinate the chicken but if you do, overnight is too long as the vinegar starts cooking the chicken and you wind up with tough meat. There are Filipinos who say that you should fry the chicken afterwards but that is a personal preference if you like your chicken skin darker. Double cooking is not necessary and it's healthier if you skip the frying. item not reviewed by moderator and published
I followed the recipe suggestion in these reviews where they added Srichi sauce and pineapple juice...but I altered again to add a whole cut up green pepper and a whole onion...more peppercorns and FRESH slices of ginger! It's cooking right now and the smell in my home is amazingly good!!!! I just wanted to thank the folks who added the pineapple juice review...excellent suggestion..thanks!! item not reviewed by moderator and published
Wow! The chicken adobo was absolutely scrumptious.Like some folks,my co-workers introduced the pork dish 4 years ago,however, I'm impressed with this simple recipe. It's easy to prepare and tasty. My spouse sugguested that I prepare adobo dish with lots of drum sticks. I thickened the sauce without the chicken in the pot.Served over rice. It's always good and tasty. San Francisco,Ca item not reviewed by moderator and published
Very good chicken adobo. I worked with a Filipino woman who brought this in all the time for me. She knew I loved it and she made the best I've ever had, hands down. Tho sometimes she would use pork, which I think is the actual version of adobo. Anyways, she made hers pretty much the same way this recipe states, vinegar and all. Only change was she marinated hers for days, she said. She didn't brown her meat beforehand either and used way more garlic. All in all this is really good and I make it all the time, served over rice. I use boneless, skinless thighs, add 3/4 C white vinegar, ground pepper, extra peppercorn and way more garlic. I usually marinate overnight but when I am pressed for time, I don't. Great! item not reviewed by moderator and published
Great basic Adobo recipe, however, I also prepare it differently! I brown the chicken in butter first before adding it to the stew pot. I make a huge pot when I make it, I have a lot of ppl to feed. On top of the listed ingredients I add two tablespoons of Sriracha chili sauce, two tbls. of brown sugar, one tbls. Ajinomoto (Accent or MSG), a dash of ginger, a small piece of bell pepper, onion and scallion. I also pour pineapple juice over the chicken in the stew pot until the chicken is completely covered. Very good this way. item not reviewed by moderator and published
The ingredients are almost correct but the preparation isn't the way it's traditionally made. I brown chicken legs first with salt and pepper, add garlic and then the soy and vinegar with a half a cup of water. No need to marinate since it soaks up all the flavor on the stove top. Add a little sugar and just let it cook. Thanks for the potato suggestion. That put a nice twist to the recipe. item not reviewed by moderator and published
Okay, I went through the many suggestions and came up with a perfect adobo. I marinated over night, grilled chicken with a little olive oil, used a whole head of garlic, splash of sugar to cut the apple cider vinegar taste, and added water. Since I had to leave the house, I put all in my slow cooker and it took approximately four hours on slow. Since the sauce will not reduce in a slow cooker, I removed the chicken and poured the sauce into a pan and reduced over the stove. My husband is Filipino and he said my adobo was better than his mothers'. item not reviewed by moderator and published
Taste just like my Tia Lydia used to make!! Now if I could just make her Puto and Lumpia I will be set!!! item not reviewed by moderator and published
A *great* recipe to base your own adobo. I varied the ingredients slightly to these: 4 lbs. chicken [1/2 thighs, 1/2 drumsticks] 1/4 cup cider vinegar 1/2 cup soy sauce 6 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves I didn't marinate it that long, just a little while I prepared other things. I also sliced into each piece of meat twice diagonally first to let the sauce get in both while it sat and while it was cooking - this is where many recipes call for chopping the chicken. I also browned the chicken first in olive oil with garlic and onion powder. It came out perfectly. I'm also filipino living in E. Europe and I felt transported to the Philippines! YUM. My 1/4-filipino guest who loves filipino food also loved it. We really wolfed it down! item not reviewed by moderator and published
Very good recipe that is easy to make and satisfying to eat. I marinated overnight as well, used a combination of chicken thighs and legs and also added 1/2 cup water and about 2 extra cloves garlic. Added potatoes in second half of cooking and likely cooked a little bit longer. Have made it two times now. item not reviewed by moderator and published
Yummy and easy... I cooked a little longer to brown the chicken but definitely will be making this again. item not reviewed by moderator and published
I liked the recipe but i tweaked it a little. I browned the chicken first using olive oil and chopped garlic and then added the rest of the ingredients. Instead of regular soy sauce I used Maggi seasoning sauce instead cause it has better flavor. I also replaced the white vinegar for a quarter cup of cider vinegar. lastly I added about a half cup of water. This won't make it bland at all. It makes gives you more sauce and lightened up the vinegar flavor. I simmered it on medium low heat for about 30 minutes and then added about two pounds of potatoes. You must wait till the end to add the potatoes or else it will cook to fast! The end result turned out amazing!! item not reviewed by moderator and published
Easy to make and delicious, just like my mom's! Make sure to add plenty of garlic and marinate overnight. item not reviewed by moderator and published
This recipe is delicious! If you follow this recipe exactly, it turns out a little bland. Chicken adobo should be spicy and garlicy, I use an entire head of garlic and add more pepper, as well as more soy sauce and vinegar to cover the chicken. Also marinate it for an entire day, it turns out soooo much better! item not reviewed by moderator and published
I've made adobo for years, and this is a pretty standard, authentic recipe. I would add to use pieces of chicken, skin on, and with bones...and somewhat slow cook for a long time. item not reviewed by moderator and published
This was perfect and simple for me to make, and my chef husband loved it! item not reviewed by moderator and published
The recipe was okay... I was trying to compare it to my mother's. Her recipe is the best! There's too much vinegar in this recipe!!! It would taste better if you only put 1/4 cup apple cider vinegar, add 2 tsp of sugar (helps to minimize the acidity), 4 tsp. of water and the other ingredients then marinate the meat for about 2 hours. I used small sliced pork ribs (sliced 3 inches long by my butcher) and I used the pressure cooker on medium to low heat for 45 - 55 minutes. Try it, you'll love it so much more, especially with the pork ribs. item not reviewed by moderator and published
My mom's Filipina and I've never seen an Adobo recipe like this one, but it seems simple enough. So I might give it a go. My mom always puts potatoes in hers and it's AMAZING!!!!! I can never make mine like hers though. Guess that's just how it is, right? item not reviewed by moderator and published
Very good easy recipe. Ellen is wrong about too much vinegar but right about using cider vinegar. I make this often and it is really good with Jazmin rice. I sometimes let it reduce or add some cornstarch to thicken sauce. Also, I take the chicken out and crisp it in a little oil in a pan. I love it. item not reviewed by moderator and published
This recipe has too much vinegar and the wrong vinegar. It should be just a tablespoon or two of apple cider vinegar. You can add a tablespoon of freshly squeezed lemon juice to really brighten up the flavor also. Marinating the meat is not necessary. item not reviewed by moderator and published
Followed the directions verbatim the first time I made this and it turned out okay but thought the taste of vinegar overpowered the flavor ... the second time I made this I marinated the chicken (drum sticks) in Mama Sita's Adobo Mix (followed the directions for the mix) instead ... also added 1 large potato (cut into cubes) and 1 med union (chopped) along with the original ingredients and cooked it all according to the original recipe ... turned out AMAZING! Haven?t tried browning the chicken but will try it the next time I make this dish. item not reviewed by moderator and published
Chicken has to be browned; I've seen boiled chicken with soy and vinegar but browning adds so much more flavor. Also, instead of adding brown sugar straight up, II had a Navy wife from Guam show me their recipe. She carmelized white sugar, then added the onions and garlic, then water (or chicken stock) then the browned chicken, soy and vinegar and added annatto powder. I find that with this recipe, I cook the chicken to tender, remove, reduce liquid to a thicker sauce, remove bones and add chicken back and pour over white sushi rice. The best!! item not reviewed by moderator and published
Per the recommendations in other ratings, I browned the chicken first. This is obviously not the healthier route, but you cannot argue with the flavor. A staple recipe. item not reviewed by moderator and published
>> I start by browning the skin of the chicken in oil in the pot. Once browned, I add the other ingredients and simmer on low for 4-5 hours (skipping the marinating part).<< I'm not sure why she did it this way, but it addresses my main concern. Is anybody else bothered by the fact that you are cooking the food in the raw chicken juices that sat there for three hours? PLMK Sounds like a free trip to the hospital. item not reviewed by moderator and published
Prepared exactly as written. Phenomenal flavor! Ages 6-60 at the table loved it! One comment rec'd was "this is a great restaurant type dish"! hehe I t's delish!!! item not reviewed by moderator and published
That's what we call soy sauce in my house, and the only bug juice on our table is Kikkoman. Be sure to use this soyo, and instead of just peppercorns, try using McCormick's Pickling Spice. Read the ingredients, and you'll know why you made one of the best dishes under Heaven! Enjoy, and God bless the Filipino!! item not reviewed by moderator and published
The way I learnt it was to brown the chicken first (I remove most of the skin for a healthier version) remove from cooking, add the "marinade" of distilled vinegar, soya etc. (I have used the cider vinegar and it's good too but the white vinegar has the edge) + a little cooking oil. Also season to taste with brown sugar. I never added ginger, however that would be an interesting slant. Bring to boil and then low simmer for as long as possible until the chicken is tender tender and that fablous sauce has soaked into the bones. YUM YUM. item not reviewed by moderator and published
Chicken Adobo is my favorite filipino dish. I was excited to find this recipe, because it was so simple to make! Everyone I make it for loves it! Just make sure you take the chicken fat liquid out before you take it out of the pot. It will be less greasy and healthier. item not reviewed by moderator and published
this is a legit as it gets. I tryed to use my moms recipe but she goes off taste which is kinda hard. I used this recipe and it came out great. The only thing I changed was instead of using thighs I used drumsticks. Thats how my filipino mom made it. item not reviewed by moderator and published
I followed the recipe, however, I did cut up a fresh ginger root and added it to the pot as the adobo cooked. Then I took it out when the chicken was finished. My son loved it! item not reviewed by moderator and published
As simple as this recipe was, I regret not trying it sooner. It's just like my grandma's and brought back memories! Try this recipe to a T and you will use it all the time. item not reviewed by moderator and published
I made this last night and everyone loved it even my picky husband! I am out of chicken thighs so I decided to make this with pork tenderloin. It's on the stove right now and it smells really good! item not reviewed by moderator and published
This was extremely easy, and it was good. It wasn't GREAT, but it was good. Followed the recipe exactly and added some green peas (from frozen) to my son's rice (he loves peas, and it made it an easy one-dish meal for him when I chopped his chicken in too). I really like soy and vinegar together. This reminded me of a recipe that I use for marinading all types of meat (esp for stir-fry) that uses soy, vinegar, black pepper and garlic, but it also contains sugar, sesame oil and seeds, and green onions. It's Korean, but I imagine this combination of flavors is common to many types of Asian cuisine. I prefer my recipe to this one, but this sure is easy. Will probably make again. item not reviewed by moderator and published
My best friend of 15 years is from the Phillipines and only recently made this for me. However, she uses apple cider vinegar instead of white and a yellow onion. Either way it's easy and delicious. I've made it three weeks in a row! item not reviewed by moderator and published
This recipe was so easy and so yummy! It tasted just as good as my filipino mother in law's recipe :) item not reviewed by moderator and published
This is one of the easiest recipes to make. I was stationed in Hawaii and got introduced to this dish and loved it from day one. The best thing about it is that it does not require for me to be in the kitchen (busy dad)all the time just prepare, put in the refrigerator, and cook when ready. item not reviewed by moderator and published
excellent recipe! item not reviewed by moderator and published
This recipe is one of my family favorites. It is even better if you add a little brown sugar and ginger. The final touch is to grill the chicken for a few minutes to get a crisp on the outside soft and juicy on the inside texture. item not reviewed by moderator and published
I have made this dish 3 times because my husband lived in Cebu for 2 years. I change a few things, but the quanities are a good place to start from. I start by browning the skin of the chicken in oil in the pot. Once browned, I add the other ingredients and simmer on low for 4-5 hours (skipping the marinating part). By the time it's done it is completely infused with the sauce and falling off the bone! I strain out the peppercorns first and then reduce the sauce (until it coats a spoon) before serving over steamed white rice. Delicious! item not reviewed by moderator and published
The easiest chicken I have ever made, and it tastes fantastic. I followed the recipe exactly as it was written. Everyone wanted to know what was in it, and how to make it. They were very surprised and asked for copies of the recipe. item not reviewed by moderator and published
Everyone had seconds. item not reviewed by moderator and published
need I say more? item not reviewed by moderator and published
  item not reviewed by moderator and published
I tried to cook chicken adobo, but i really can't get the taste that i want. This resipe helps me a lot, i guess i did it! Thanks! item not reviewed by moderator and published
You don't really need to marinate the chicken and it will still taste great. item not reviewed by moderator and published
This is my favorite dish of all time. I have a friend who made it perfectly, this is the closest I've found to her recipe item not reviewed by moderator and published
My mom usually makes pork adobo, (yes we're Philipino) and this was great to have it chicken style. I LOVED IT!! Definately a keeper!! item not reviewed by moderator and published
The recipe is very close to way my mother (we are filipino) cook adobo...the only diffrence is she uses Nikano Roasted Garlic Vinegar & swears by it...It does make a diffrence. item not reviewed by moderator and published
My wife loved it!!! easy item not reviewed by moderator and published
I had this dish when I lived in San Diego and met a Marine wife who was Filipino. I never thought to ask for the recipe, but when I saw the show I had to try it. It was wonderful!I would definitely recommend this dish! item not reviewed by moderator and published
My husband's mother frequently makes this dish and it is one of his favorites. However, she lives in the Phillipines and she's rarely around to make it for him. Well, sorry Tina but you can stay in the Phillipines! Just kidding but it came out great and for anyone who is sceptical that it will not taste authentic, it couldn't be easier and it tasted exactly as I expected! item not reviewed by moderator and published
Would love to hear health department opinion of cooking chicken in marinade. Being respectful of raw poultry I skipped the marinade part and just began cooking in the ingredients. Taste was great. item not reviewed by moderator and published
The chicken turned out very tender. I left out the bay leaves and it still turned out great. item not reviewed by moderator and published
Very delicious and easy to make. My whole family loved it. item not reviewed by moderator and published
I had to alter the recipe a bit. I did not have the time to marinate and I did not have white vinegar so I used red wine vinegar. The result was a very tasty dish! The chicken was very tender and the thickened juice was yummy over the rice (I used jasmine rice). I look forward to following the recipe to the letter next time!! item not reviewed by moderator and published
very tasty, and surprising how quick and easy it is! item not reviewed by moderator and published
That was the best thing you did add brown sugar because that tickens the sauce. and its so tasty .....Maria (Filipina from Toronto) item not reviewed by moderator and published
It's either Philippines to describe the country or filipino to describe the people and culture. Not trying to be rude, just helping you pronounce it right for your filipino dinner guests. (The word filipino is not capitalized in the Philippines, not sure if it's then nonetheless supposed to be capitalized in America since that's what's correct here) Sincerely, a filipina item not reviewed by moderator and published
The word Filipino IS capitalized, as Japanese is to Japan and American is to America. Just needed to make the correction...from a Filipina in Sydney. item not reviewed by moderator and published
(4) use pressure cooker,stir 1/2 or 1 stick of butter then combine chicken drumstick,wings & sauce, cover & cook the meat for 10-minutes. (careful of correct use of pressure cooker) The meat come our tender but soft from the inside. item not reviewed by moderator and published
The frying technique adds more texture to the adobo instead of having it flat. FYI: adobo is perfect combination with WHITE JASMINE RICE. if you use brown, basmati or kukuho...the taste and texture impact is different. item not reviewed by moderator and published
It is masarap. Salamat po. item not reviewed by moderator and published
Tips: For great plate presentation...use banana leaves as a platter. If you have watery sauce, you can thicken it up by continously cooking the liquid till it thickens or if you want it faster, dissolve 1tsp of cornstarch to 1/4 cup water, mix with the sauce. item not reviewed by moderator and published
It helps if you use the right ingredients. Filipino soy sauce has a different and sweeter flavor than regular soy sauce and Filipino cooking vinegar tastes differently as well. It's worth going to your local Asian market and getting them and trying it again. item not reviewed by moderator and published
One thing that MAY have dried out your chicken is if you marinated it too long. Marinating long time in vinigar can actually start to cook the chicken...then all that cooking time can result in over done, tougher/ chewy meat..2 ideas that I find work in MOST recipes, is to season ckicken well...in this case garlic POWDE and S.&P and then just brown/sear meat first. Marinating long in this recipe MIGHT not be needed b/c the it cooks long in the sauce. Just my personal experience. item not reviewed by moderator and published
What water? I didn't see any water in this recipe. item not reviewed by moderator and published
With the proper amount of soy sauce and vinegar, you need not put any water unless you overcooked it and the dish ends up completely dry. The chicken meat, if you use thigh and legs with the skin, it will produce enough amount of water while being cooked. Also, the vinegar, other than for its acidity, makes the adobo kind of sweet. item not reviewed by moderator and published
Add brown sugar and there's a great difference ..yummy!Sincerely Filipina from Toronto. item not reviewed by moderator and published
Well, perhaps you stir the dish as you put the vinegar. Don't ever do that, because it will make the sauce sour. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Adobo

Recipe courtesy of Giada De Laurentiis