Authentic Filipino Chicken Adobo
- Ready In:
- This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
- Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
- Then serve hot, over rice.
Questions & Replies
Got a question? Share it with the community!
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.
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!