4.9 from 297 votes
Chicken Adobo
Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 people
Calories: 607 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 2 lbs chicken (note 1)
- 3 pieces dried bay leaves (note 2)
- 4 tablespoons soy sauce (note 3)
- 6 tablespoons white vinegar (note 4)
- 5 cloves garlic (note 5)
- 1 1/2 cups water
- 3 tablespoons cooking oil
- 1 teaspoon sugar (note 6)
- 1/4 teaspoon salt (note 7)
- 1 teaspoon whole peppercorn (note 8)
Instructions
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
- Heat a cooking pot. Pour cooking oil.
- When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
- Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
Cup of Yum
Notes
- Chicken: slice the chicken into serving pieces before cooking. The cuts are usually smaller. For example, a regular piece of chicken breast can be divided into 2 to 3 pieces depending on your preference.
- Bay leaves: This is an essential ingredient for Filipino adobo as far as I am concerned. Dried bay leaves (locally called "dahon ng laurel") are usually used because of it is available year round. It can also be stored longer in room temperature. However, fresh bay leaves can also be utilized for this recipe.
- Soy sauce: I personally prefer Filipino brand soy sauce in making adobo. I have nothing against Kikkoman and other Asian brands, but the dish will taste more authentic if local soy sauce is used.
- Vinegar: White vinegar is the most common type to use for adobo. Sometimes I use cane or rice vinegar too.
- Garlic: Adobo should be garlicy. The garlic can be sauteed and boiled just like in this recipe, or it can be toasted. I toast this by browning the crushed garlic in oil before adding the chicken. Sometimes I make extra toasted garlic so that I have more for garnish later on.
- Sugar: this is an optional ingredient. Sugar is added to balance the saltiness of the dish. You can add more too if you want your chicken adobo to be on the sweet side.
- Salt: This is optional because the soy sauce is already salty to begin with. I only add salt when needed, which is not usual.
- Peppercorn: It does not matter if it is is whole, crushed, or ground. Whole peppercorn has just been used traditionally.
Nutrition Information
Calories
607kcal
(30%)
Carbohydrates
4g
(1%)
Protein
44g
(88%)
Fat
44g
(68%)
Saturated Fat
10g
(50%)
Cholesterol
170mg
(57%)
Sodium
1317mg
(55%)
Potassium
496mg
(14%)
Sugar
1g
(2%)
Vitamin A
365IU
(7%)
Vitamin C
5.1mg
(6%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 607
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 44g | 68% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1317mg | 55% |
| Potassium | 496mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.