Total Time
Prep 0 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 2 12 lbs chicken pieces
  • 3 -4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
  • 13 cup white vinegar
  • 14 teaspoon black peppercorns, cracked
  • 1 bay leaf
  • 13 cup soy sauce
  • 34 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)


  1. Combine all ingredients in a deep glass or stainless steel sauce pan.
  2. Bring to a boil over medium heat, then reduce heat to medium low.
  3. Cover and simmer for about 30 minutes or until the meat is very tender.
  4. Gently turn the meat occasionally during the course of cooking.
  5. Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
  6. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
  7. While 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.
  8. I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.


Most Helpful

This is very much like a recipie I clipped from a magazine years ago. It was lost in a move several years later. Yes, I know, I should have put it on a card in my box. It is now. I'm thrilled to have it back. DH loves it, DD has negative comments every time I fix it. It's O.K. She gets sausage and eggs when we have it. I fix this usually once a week. I stock up on pork shoulder when it's on sale, but chicken is delicious too. I serve it with fruit salad and steamed rice with cilantro.

Countrywife January 20, 2003

Took a little longer than what the recipe said. The time probably will drop some with familiarity with the recipe though. It was good and filling and reminded me of some of the dishes that I had when I was in the Phillipines while in the U.S. Marine Corps. I missed the food, the people, and the customs. If you get the chance, visit the country. If you can't do that, enjoy the food. This would be an excellent first dish! Just count on about 15-20 more minutes than is listed for the first time.

David Lord August 12, 2002

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