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  • Chicken drummettes or any cut of chicken
  • 2-3 cloves chopped garlic
  • 1 medium to large chopped onion
  • 1 cube chicken buillion - prefer Knorr brand from asian market (about an 1'' long)
  • garlic salt
  • black pepper
  • 1-2 bay leaves
  • white distilled vinegar
  • soy sauce - prefer Silver Swan or Lauriat brand. Kikkoman will not work


  • 1. In large pot or dutch oven, heat pan with about 2-3 tablespoons of cooking oil (veggie, corn, canola will do)
  • 2. Add chopped garlic and onions to the pot - cook til translucent.
  • 3. Add chicken to the pot - cook til you can't see any raw-ness on the outside.
  • 4. Season chicken with garlic salt, black pepper, chicken buillion cube and bay leaf.
  • 5. Add soy sauce - I start pouring and count to 5, then stop.
  • 6. Add vinegar - I start pouring and count to 5, then stop.
  • 7. Stir and let it simmer away for about 20 minutes.
  • 8. Depending on the cut of chicken you use, you may have to skim any fat that have risen up from cooking.
  • 9. You can also continue cooking it until all the liquid is gone, and then it naturally fries itself in the oils left in the pan.
  • 10. Serve over hot steamed rice, preferable Jasmine.
  • ** We find that adobo tastes better a day or so after, when the chicken has completely absorbed all the flavors.
  • This recipe can also be used for pork (preferably pork belly) and beef.

Categories: Asian  Main Dish  Misc. Soup/Stew  Savory 
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