Chicken Adobo - Filipino Dish
Dec 02, 2005 by Tuxedo Gin | 5 Comments
Delicious!
4 ratings
Intro
Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.
So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)
Ingredients
- 3 lbs chicken thighs
- 3/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 ts peppercorns (crushed)
- 1/4 ts salt
- 3 cloves garlic (chopped or crushed)
- 2 bay leaves
- 1/4 of a medium onion (chopped)
Step 1
Step 2
Step 3
Step 4
Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.
Step 5
Step 6
Step 7
Step 8
Step 9
Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)
Step 10
Step 11
Serve in a bowl with some of the sauce. Ideal side dishes are steamed rice, and veggies (not pictured.)
That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish.
Now that you have learned how to make chicken adobo - filipino dish, please be sure to view these other chicken recipes.
Additional Recipes
Rate It!
Have you made this recipe? If so, please rate it.
Final Step: Share It!
Love this recipe? Why don't you share it with others or post a comment. Choose which one below.
5 Comments
you can also add liver paste to have a different taste to your adobo. Sometimes I add some pineapple chunks for a sweet tangy flavor.
Irene Lano
May 05, 2010
Delicious chicken adobo! It was very easy to make and was excellent with the steamed rice.
Thanks for recipe!
I have had Adobo before but it was made with a Filipino spice. Can someone please tell me what it is? The dish ws delicious.
jason
Jun 24, 2010
I normally add water to mine to make sure I completely submerge the chicken. But you will need to taste to make sure you have got the vinegar/soy/water combo to your liking. Remember the taste changes as the chicken cooks. Also, I prefer to add a few pinches of sugar to mine, but I have never marinated my chicken 2 hours or so like above, maybe thats why I completely submerge my dish.
Page 1 of 1 comment pages
Do you use water at all in your adobo??? I didn’t see it in the recipe, just wanted to know how you could stretch this dish.