Everyone who tries it loves the traditional chicken adobo dish since it is so easy to prepare. It is wonderful when served over rice and is slightly saucier than regular adobo.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) chicken, cut into pieces
- 1 large onion, quartered and sliced
- 2 tablespoons minced garlic
- ⅔ cup low sodium soy sauce
- ⅓ cup white vinegar
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 bay leaf
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
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- Add onion and garlic to the skillet; cook until softened and brown, about 6 minutes.
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- Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
- Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.
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Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 6 g |
| Sodium | 1040 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
so easy to make & delicious
I love this adobo dish being that i’m filipino but my moms recipe calls for a cinnamon stick, and she used 2 cups of low sodium chicken broth and light soy sauce and the flavor is out of this world. She never measured in any ingredients and i don’t either and it comes out delicious every time. She was the best cook and made filipino food healthy but tasty. miss my little mama in heaven
So I have been making this recipe for about 10 years, you need to do a ratio of 2 cups vinegar to 1 cup soy sauce, I highly recommend Datu Puti soy sauce and vinegar, if you go to Asian markets they sell it in a 2 pack together, their soy sauce and vinegar is milder than American/Japanese versions and PERFECT for this recipe. I also use 3 bay leaves, and 2-3 cans unsweetened coconut milk (secret ingredient) family favorite and can be done with chicken or pork.
This is a favorite dish from over 30 yrs ago, I have made it in a crock pot, with and without skin, never browning first. I even made it with canned chicken while we were sailing in the Bahamas to serve at pot lucks. This is always a hit with requests for the recipe. I like to double the liquid ingredients to make lots of sauce. I use either white or yellow rice with it. The smell is wonderful while it cooks.
I’ve made this over a dozen times and it’s always big hit. I use a few bay leaves and add some stock so we have more sauce. I also reduce it down a bit with the lid off.
This is the best Chicken Adobo recipe IMO
My family and I love this recipe. I’ve made it with fresh lemon juice (per a Filipino friend) instead of vinegar. Both ways are amazing. I did find out how important it is to use low sodium soy sauce. I only had regular soy sauce and figured what’s the harm, wow big difference.
just as I remember when I had family in Hawaii and we ate it so often. it is goos recipe.
EASY RECIPE!! I used Red Wine Vinegar and seasoned my chicken (Adobe, onion power, garlic powder, Accent, pepper, and paprika)before I let it marinade for about 2hrs.
Really simple recipe. Minimum prep time. Tastes great.
This recipe is great! I made it my own and added some bell peppers ?? and pineapple chunks to make it a little sweet. It was perfect!
Delicious! I marinated the chicken for 20 minutes before browning it and used the marinade to continue cooking chicken, until the sauce was thickened to a glaze. I like my sauce a little sticky but that’s just me. So yummy!
This was my first encounter with chicken adobo, and I really liked it. The soy sauce is the prevailing flavor (my husband loved this) and overall the dish was easy to make, although you need to be patient and give it time to brown. I made some rice to go with this so I could soak up some of the sauce. An instant hit.
Pretty close to the original of my wife’s
Followed this recipe as it is (used dried minced onions instead, about 2T as well). It was super easy to follow and was delicious. The vinegar and lite soy sauce were well balanced. It definitely goes well with rice. I put the chicken on top of the rice and drizzle some of the sauce on the chicken and on the rice. Delish! Thanks for sharing!
been using this recipe since I found it…my kids love it
Definitely use low sodium soy sauce. I really liked this but my chicken was a bit rubbery. I think if it had been baked in the oven until done with a crispy skin it could be a great recipe, or perhaps it needed to be cooked longer with method given. Make sure to carmelize the onions.
Made as written. So delicious!! Family loved it, definitely a keeper. Thanks for sharing!!
Great recipe I fried my chicken first in coconut oil, removed excess oil and added the sauce mixture. Simmered on low until sauce thickened. Use liquid aminos instead of soy sauce for a healthier and amazingly delicious alternative.
I’ve made several variations of this dish and do recommend that you brown the chicken first then remove as it gives the skin more flavor. I doubled the ingredients as I was looking for more liquid and added two Red Pack tomatoes, which I crushed gently in large pieces. I make egg noodles on the side and serve; the extra liquid is great over the noodles. It’s delicious.
It was ok. kind of boring though. I did find that the soy sauce made it nice and the vinegar tenderized the chicken if left for a while.