About this recipe: A tender braised chicken dish from the Philippines. The sauce is made from lots of garlic, fresh ginger, vinegar and soy sauce. Try different flavoured vinegars (apple or red wine) to find the flavour you like the best. You can add sliced fresh chillies if you like a bit of heat. You can marinate the chicken overnight before cooking it for a more intense flavour and colour.
This was good. I used 1kg of chicken legs, cider vinegar and habanero* chilli flakes. I found the taste to be a nice balance of sweet, salt and spicy. I'd definitely recommend using flavoured vinegar. *Not authentic but I'd just bought them and wanted to use them! - 26 Apr 2015
I'm Filipino & this is my favorite dish! You have to master the soy/ vinegar balance to your taste (sweet, sour, tangy). There are many brands of vinegar (distilled, apple, red wine)& soy sauces (low sodium, black, light)offered with different levels of tartness & saltiness. If you are lucky to live near a Filipino grocery store, my Lola always recommended "Native Vinegar (sugarcane) & Soy" to give it an authentic flavor. You can also cook chicken (dark)& pork(loin)together for this recipe. You should marinate it in the refrigerator overnight or 1-2 hrs. prior to cooking. You can also add whole chilis (yellow) place in the side of the pot, not moving or opening them so that it doesn't dominate the dish. Simmer slowly for it to blend. Don't rush, it won't be as delicious. It's done when the meats tender. If you like garlic, take out the meat/sauce from the pot. Saute some oil & garlic pieces & cook in medium heat. Add the meat & a small amount of sauce back to the pot & saute. You can also make "Adobo Fried Rice". Transfer the chicken & sauce into a serving dish. Saute a little oil & garlic. Add the rice & some of the adobo sauce into the pan & mix thoroughly in high heat. Vegetarians - you can cook your favorite vegetables like green beans, okra, etc... Chicken Adobo is well loved by all of my foreign friends & it's the most requested dish that I prepare. Enjoy!!!! - 17 Jan 2007 (Review from Allrecipes US | Canada)
I am part Filipino and generations of my family have always browned the chicken pieces first, in a little oil with one small, chopped onion in a separate skillet - then transfer to soup pot or dutch oven. Browning the chicken with onion first makes a huge difference to the flavor. I use 1/4 cup red wine vinegar and 1 cup water. Eliminate the white vinegar and peppercorns. Add a little salt if needed. You can also substitute fresh garlic with a generous amount of garlic powder or granulated garlic. It's delicious! - 29 Dec 2005 (Review from Allrecipes US | Canada)