Filipino Chicken Adobo

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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!!

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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.

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>> 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.

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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!!!

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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!!

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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.

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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.

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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.

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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!

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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.