Mercedes Morgan's Note:
This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly.
My Private Note
Units: US | Metric
- 2 1/2 lbs chicken pieces
- 3 -4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
- 1/3 cup white vinegar
- 1/4 teaspoon black peppercorns, cracked
- 1 bay leaf
- 1/3 cup soy sauce
- 3/4 teaspoon salt (or to taste (I leave this out))
- to taste vegetable oil (for sauteing) or to taste vegetable oil cooking spray (for sauteing)
- 3 -4 medium potatoes, cut in 1 in. pieces (optional)
- to taste water (to cover)
- 1Combine all ingredients in a deep glass or stainless steel sauce pan.
- 2Bring to a boil over medium heat, then reduce heat to medium low.
- 3Cover and simmer for about 30 minutes or until the meat is very tender.
- 4Gently turn the meat occasionally during the course of cooking.
- 5Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
- 6Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
- 7While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
- 8I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.
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Nutritional Facts for Filipino Chicken Adobo
Serving Size: 1 (253 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 314.2
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 5.9 g
- Cholesterol 103.5 mg
- Sodium 1517.9 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 27.8 g