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    You are in: Home / Recipes / Authentic Filipino Chicken Adobo Recipe
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    Authentic Filipino Chicken Adobo

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 11, 2010

      This is the way my mother was told to make Chicken Adobo by her FILIPINO friend when I was child. I've spent my adult life perfecting my own recipe for this and every Filipino I've ever met makes it differently. They say there are no rules for making it. It's a very personalized dish to most Filipinos. I use equal parts RICE vinegar and soy sauce in mine but some people use NO vinegar. It's a fantastic dish that is easy to play with.

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    • on February 02, 2009

      I agree with Chef#472116's comment about how this dish is a vinegar based recipe. 3 tbsps of vinegar to 1 cup of soy sauce is not an authentic ratio. Sorry to rate this so low because of that!

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    • on June 24, 2007

      There should be more vinegar than soy sauce. adobo is a vinegar based recipe. it's popular because it preserves the meat. It is also NOT traditional to use onions. Try putting some sugar and 2 pieces of anise seeds.

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    • on February 06, 2005

      Really tasty! I used skinless boneles breasts and cooked it in cooking spray. (I also halved the recipe, using 2.5 pounds of breasts.) I felt the other ingredients were right on for amounts. I served it over cooked pearl barley and we really enjoyed it, even the kids. My husband, who hasn't had adobo in about 12 years, said it was good. He couldn't remember if it tasted authentic, but he enjoyed it!

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    Nutritional Facts for Authentic Filipino Chicken Adobo

    Serving Size: 1 (318 g)

    Servings Per Recipe: 13

    Amount Per Serving
    % Daily Value
    Calories 432.6
     
    Calories from Fat 146
    33%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.6 g
    23%
    Cholesterol 79.6 mg
    26%
    Sodium 1003.4 mg
    41%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.8 g
    3%
    Protein 25.1 g
    50%

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