Tough wild big game becomes delicate, juicy, and delicious using this method. Ideally ribs, but any roasting cut is fantastic, too!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ½ cups water
- 1 cup distilled white vinegar
- 4 tablespoons soy sauce
- 1 teaspoon whole peppercorns
- 4 cloves garlic, crushed
- 2 tablespoons salt, or to taste
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
Instructions
- In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
- Remove chicken from pot and brown in oil in a large skillet over medium high heat.
- Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 3600 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe not bad, I would use way less vinegar usually 1/2 cup and 1/4 to 1/2 soy sauce depending on taste. If your adding fish sauce, use less soy sauce. Never add salt.
Very delicious/ I used a whole cup of red sherry vinegar- too much. The basil and squeezed lime sort of calmed it down a bit but I would try half of the vinegar and add it as you cook just so the taste isn’t too overwhelming . Overall my family loved it and we will cook again.
Interesting flavor
Way too salty!!! This dish was indelible when following the original recipe and I am not a picky eater. My whole family could barely swallow a few bites because the salt was so high. It tasted like you we’re eating salt by the teaspoons. The flavored may have been great if we had eliminated the salt altogether. I will try again with NO salt and see if that makes a difference. I can always add more salt later.
This was okay, but not the Adobo I was hoping for.
Whoa! Way too much salt! My poor family tried their hardest to pretend to like it. Cut out the salt and add some corn starch to thicken up the sauce. There’s enough salt in the soy sauce but you can always add more if you think it needs it. The flavor wasn’t bad but it’s very hard to get past all the salt.
Absolute delish!!!!
I always add chicken livers to my adobo. Cook them with the chicken, but mash some of it and put it together with the liquid and bring to a boil, return the chicken and liver and simmer until the sauce thickens.
4 stars cause of the salt…don’t need it…good base recipe though! I add jalepenos while I am browning the chicken. I also had a lime laying around, squeezed in the juice as suggested by another reviewer and it was very good. We all love Adobo, works great with pork as well!
I could never get this recipe right, so I finally looked it up. I liked this one because of its simplicity, but I did tweak it a bit with the advice of everyone before me…first I sauted the garlic and onion, added my chicken to brown and then seasoned with pepper…NO SALT. Then added apple cider vinegar and lite soy in the amounts given. I added water to cover the chicken (didn’t measure), added a huge bay leaf (or 2 small ones) and the juice of a lime. I let simmer on medium for 25-30 minutes until the juices reduced…I could hear the pot sizzling…that’s how reduced. We all loved it…not too salty and the hint of lime is beautiful. Thanks to everyone for their suggestions.
Growing up in Japan my parents always experimented with Asian dishes. I’ve been eating this for 20 years. But we make it a little differently. We start by sauteeing a sliced sweet onion in a couple T of olive oil with some minced garlic and brown the chicken parts in this mixture. Then we add the vinegar, soy sauce, some brown sugar, bay leaf, and water. When it’s done we eat it over sticky white rice. Delish!!!
My husband and I really liked this recipe. I did omit the salt as previous reviewers had mentioned and it was fine. I also used Chicken breasts because I prefer white meat. Instead of vegetable oil, I used olive oil. I served this with couscous and it was quite tasty!
i didn’t evaporate the water enough.. but it’s good.
Love this recipe, I make this in the Mess and in much larger quantities (50 people) and the customers love it. Only thing i change is the amount of Soy Sauce and Salt, but that is due to the large amount made. Have also made this for my parents and friends and they love it also!
Way too much salt! There’s already vinegar and soy sauce. No need for salt…especially “2 Tablespoons”!
Delicioso!!! Wouldn’t change a thing on this recipe. My whole family loved it, already recommended it to some family members.
My fiance is a hard one to please with chicken. He LOVED this recipe. Thank-you so much. This will become a family favorite.
My family loved this dish! They couldn’t eat it fast enough and even my son (who constantly complains) loved it! I too cut the salt in half and it was still plenty salty and quite flavorful.
I thought this had a great flavor. I gave it 4*’s because it was to salty, but nothing I can’t adjust next time. This one is a keeper for my family. I may try the baking idea or at least browning the chicken first. I thought it was kind of a pain to take it out to brown.
Pretty good recipe for people who have never had adobo, but if you want true filipino adobo, this is not it. Too much water, ended up stewy/soupy! I tried to boil some off but it was just not the same.
Great recipe!! I used little chicken drumsticks though so they were more like buffalo wings and I served them with white rice. My husband loved them!!