Filipino Chicken Adobo

Serves 6-8.


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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    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
    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. 
    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. 
    This recipe is the bomb. Even my in-laws from cleveland like it!
    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. 
    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!
    Delicious! I used Balsamic Vinegar instead of White Vinegar, added extra crushed garlic, and also added some crushed dried basil leaves!
    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.
    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.
    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 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.
    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.
    What water? I didn't see any water in this recipe.
    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.
    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.
    the chicken was bland and boring. I guess I am used to more spices and flavors.  
    Very good and fast. I added some parboiled-potatoes as well while it was marinating
    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.
    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. :-
    Reminds me of when my Navy Brother use to cook this for us in Japan! Taste so original!
    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.
    this was the bomb
    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. 
    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.
    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.
    I usually use a 2:1 ratio of soy sauce to rice vinegar.. also for a little change up, use apple cider vinegar.
    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..
    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!
    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!
    From Jamaica preparing dish now. easiest prep ever lets see how it
    The best chicken adobo ever!
    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.
    Add 3/4 cup brown sugar. Then it's a 5 star meal.
    I used chicken wings instead of thighs.I added bell peppers,extra garlic,onions.
    Great alternative for a chicken dish!
    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.
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