Filipino Chicken Adobo

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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

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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!

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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.

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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.

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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'.

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Yummy and easy... I cooked a little longer to brown the chicken but definitely will be making this again.

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Taste just like my Tia Lydia used to make!! Now if I could just make her Puto and Lumpia I will be set!!!

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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!

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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.

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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!!