ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

My Favorite Filipino Dish Chicken Adobo Recipe

Updated on March 19, 2012
Chicken Adobo
Chicken Adobo

Growing up my favorite dish was my mom's famous Chicken Adobo. I could not get enough of it. As I got older and finally learned how to cook Chicken Adobo and now I want to share it with everyone.

Ingredients:

1-2 LBS of Drumsticks, Thighs, Chicken Wings, or Chicken Breast

(Which ever type of chicken is your favorite)

1 TBSP Black Pepper Corns

2 Pieces of Bay Leaves

1-2 TBSP of Cooking Oil

1 Cup of Soy Sauce

1/2 Cup of White Vinegar

1 Medium Onion Chopped up however you like (I prefer strips)

3-4 Cloves of Garlic Minced

Preparations:

  1. In a medium pot add 1-2 TBSP of oil, let oil heat up, add garlic and chicken and lightly brown.
  2. Add soy sauce, vinegar, bay leaves and peppercorn let simmer for about 20-25 minutes. (if you feel like you want to add more liquids for every 1 cup of soy sauce you add you must add 1/2 cup vinegar.)
  3. Add onions after 20-25 minutes of chicken simmering and cook onions to your liking. I like my onions soft so I cook the adobo for about another 15 minutes.

And now you have chicken adobo. Easy to make and a quick dinner to throw together, serve it with white rice and you got yourself dinner. And the best part of this recipe you don't always have to use chicken, I love to mix it up and sometimes make it with pork.

Comments

    0 of 8192 characters used
    Post Comment

    • agreenworld profile image

      Dawn A. Harden 5 years ago from CT-USA

      I like the idea of using whole peppercorns. It really looks good. I am a big fan of adobo. It works well on veggies too! Good article.

    • marlynpumphrey profile image
      Author

      Marlyn Munoz 5 years ago from Honolulu, HI

      Thanks. Whole peppercorns add a lot of flavor especially when it is soaking in the soy sauce. If you have friends who love the dish but hate the peppercorns you can use cracked pepper.

    • Jack Burton profile image

      Jack Burton 5 years ago from The Midwest

      Chicken breasts tend to dry out so don't use them. The thighs also make great adobo.

    • marlynpumphrey profile image
      Author

      Marlyn Munoz 5 years ago from Honolulu, HI

      Yeah I never use chicken breast because of how dry they get. And I've been using thighs lately because my husband likes the thighs more

    • Jack Burton profile image

      Jack Burton 5 years ago from The Midwest

      The best way I've found to use chicken breasts is to marinade boneless fillets in adobo sauce for about 30 minutes and then throw them on the grill for about ten minutes. You get all the flavor of the marinade and the grilling but the breasts stay moist. Just boil the marinade for at least five minutes and use it for the sauce.

    • marlynpumphrey profile image
      Author

      Marlyn Munoz 5 years ago from Honolulu, HI

      That is a great idea! Never thought about doing that. Now I know what my weekend project is this weekend.

    • rjsadowski profile image

      rjsadowski 5 years ago

      What an interesting recipe. I will have to try it.

    • marlynpumphrey profile image
      Author

      Marlyn Munoz 5 years ago from Honolulu, HI

      iTS REALLY GOOD AND I PROMISE YOU WILL LIKE IT

    • scarytaff profile image

      Derek James 5 years ago from South Wales

      Great recipe,one I will try. I'll be following you marlyn, voted up and useful. Thanks for SHARING.

    • marlynpumphrey profile image
      Author

      Marlyn Munoz 5 years ago from Honolulu, HI

      Your very welcome and thanks for following..

    Click to Rate This Article