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Filipino Chicken Adobo

My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it's even better the next day as leftovers —she says it's because of the vinegar. — Michael Moya, Taste of Home Senior Marketing Manager
  • Total Time
    Prep: 10 min. + marinating Cook: 30 min.
  • Makes
    6 servings


  • 1 cup white vinegar
  • 1/4 cup soy sauce
  • 1 whole garlic bulb, smashed and peeled
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 1 bay leaf
  • 2 pounds bone-in chicken thighs or drumsticks
  • 1 tablespoon canola oil
  • 1 cup water


  • In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.
  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

Test Kitchen Tips
  • To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can.
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • Check out these 30 minute chicken dinners.
  • Nutrition Facts
    1 serving: 234 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1315mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein.


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    Average Rating:
    • Cody
      Jul 8, 2020

      Great recipe! Someone is giving this 2 stars because he doesn't know the difference between an adobo spice and a dish with the same name! Ha! Wonderful recipe tastes like my grandpa made it! My family is from Cebu originally and this really hit the spot!

    • Geri
      Jul 5, 2020

      I looked this up because I bought a bottle of sauce called adobo. This taste of home is attracting some very creepy people. The only explanation for the word politics is they're hearing voices in their heads cause this is far from racial and politics. Michael is on the wrong page this is chicken to eat not cat. Good luck in your search.

    • John
      Jul 3, 2020

      Seriously, what's with the politics? This is about cooking. Speaking of which, I made this a second time. The first time, the taste of vinegar was too strong, so I put less this time and shortened the marinating period. Ended up perfect for me and my grandma.

    • Mia
      Jun 25, 2020

      What’s up with the politics this is about the food the adobo is pretty good I like to add a bit of ginger cook a bit longer than on the recipe and used apple cider vinegar it’s not as intense as white vinegar

    • Michael
      Jun 19, 2020

      A. You being ignorant doesn't make others racist. The country is so pore my cousin was fed his pet cat after school. No he wasn't told. And soul food is based on slave cooking. White people only gave slaves the food they wouldn't eat. Feet, intestines, tongues. They had to be creative to cook with what was given. This is why soul food is important to black people. He started facts, you showed your racism by displaying your lack on knowledge on other cultures.

    • Camille
      May 20, 2020

      Adobo dishes are within the cuisine of Philippino, Latin American (including Mexican) and Spanish (as in Spain) cultures. It is not offensive nor indicative of racism to not know the country of origin of a dish or to sometimes be mistaken as to a country of origin. Sometimes there is even historical controversy concerning origin, for example the origin of noodles. Let's enjoy the food without interjecting hurtful comments.

    • A
      May 12, 2020

      @Benevente: Your post is what casual/normalized racism looks like.

    • Scott
      Apr 27, 2020

      Decent recipe had better but this is good. I don't know why country of origin

    • Benevente
      Apr 14, 2020

      Philippines is a poor country so anything adobo is like quick fix- soul-food to African Americans. Itand#039;s simple and yummy on rice. For Chicken or Pork adobo (2lbs) you should use 1/4C to no more than 1/2C of vinegar. You want the right amount of acid, too much vinegar and food becomes intolerably sour--and thereand#039;s no way to fix it except add more meat but then the first batch becomes overcooked. I use roughly the same amount of soy sauce. I like soy so Iand#039;d use 1/2C of Soy sauce. Lotand#039;s of people interchange Capers for Black pepper. For a quick meal you can boil this on the stove. Thicken your broth a little with cornstarch if you like. For 00-la-la, 1. add a 1tsp-tbsp of lime/lemon juice. 2. Marinate

    • Laura
      Apr 4, 2020

      The recipe is good but would have preferred a bit of brown sugar. It was way too salty, no need for the extra teaspoons of salt with the soy sauce already in the recipe. Also, it should have been cooked another 20 minutes, chicken was raw in the middle.