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
Ingredients
- 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
Reviews
This is a great recipe, but I find that using Braggs apple cider vinegar is much better, and better for you.
I like to try something different and I had seen this on a travel show but I didnt get the measurements. I made your recipe and held my breath cause my husband is a fuss pot. He loved it, even the cat had a few pieces and she's a fuss pot too! Thank you!
Was great almost like my moms but was all done before the end of the night!!
This is an easy and delicious recipe. I let the chicken marinate for an hour before browning. I have made this twice now and it has come out wonderful both times. Guaranteed winner and I recommend saving and using this recipe often.
This is the same recipe that came from a Filipino neighbor when I was in my teens, Make a double batch or you'll be sorry. My only tweak was to swap out the water for unsweetened pineapple juice. When I would walk in the house and smell my mom cooking this, I knew dinner was going to be 5 stars.
Very tasty! I had never tried anything like this before and thought it was good!
I made it and it was delish. Thanks for sharing your recipe :)
next time i will do more chicken, for the next day. and i think i will add more garlic....i really love garlic.
Let it marinade at least an hour 24 I think would be best.
You are right ...it is better the next day if thereis any left for the next day!