Filipino Chicken Adobo

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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!

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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!

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From Jamaica preparing dish now. easiest prep ever lets see how it goes....lol

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The best chicken adobo ever!

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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.

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Add 3/4 cup brown sugar. Then it's a 5 star meal.

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I used chicken wings instead of thighs.I added bell peppers,extra garlic,onions.

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Great alternative for a chicken dish!

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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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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.