Filipino Chicken Adobo

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Easy to make and delicious, just like my mom's! Make sure to add plenty of garlic and marinate overnight.

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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!

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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.

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This was perfect and simple for me to make, and my chef husband loved it!

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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.

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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?

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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.

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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.

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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.

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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!!