Recipe by Air Force Mama
Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe (optional)
Top Review by carinew
i just tried it now, it tastes good. My only comment is that i had opted to leave the potatoes out but since i had already put enough water to cover the chicken i ended up with a lot of stock that i wanted to reduce. SO i ended up putting the potatoes and onion to thicken up the stock. I also excluded bay leaf and still tasted good. Thanks!
- 2 lbs chicken, of your choice (bone-in or boneless)
- 3⁄4 cup soy sauce
- 1⁄4 cup vinegar
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 1⁄16 teaspoon msg
- 1 large onion, sliced (optional)
- 2 bay leaves
Directions See How It's Made
- Place chicken in a big stock pot.
- Put in all your ingredients, you don't have to mix, it will mix when it boils.
- After you add the ingredients, put in enough water to cover the chicken.
- Bring to a full boil.
- Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
- Stir every half hour or so.
- Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
- The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
- Add the sliced onions and stir if using.
- Cook for only 5 min just enough for the onions to turn soft.
- Serve alone or with cooked white rice or my savory garlic fried rice.