More Great Recipes: Asian | Poultry

Chicken Adobo

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Member since 2008

Serves | Prep Time | Cook Time


1 1/2 C white vinegar
1 C soy sauce
5 cloves of garlic, minced
1 TBLS peppercorns
3 bay leaves
1 C water
3 - 4 lbs chicken (I use BS chicken breasts)

Combine all ingredients in a pot.

Cover and simmer until chicken is cooked through and tender.

Serve over rice. (although I served it beside fried rice last time!)

If you use chicken parts with skin (and you totally can) when chicken is cooked, remove from pan and pat dry.

Brown up the skin in a skillet with some oil. Reduced the sauce and serve over chicken.

Pairs Well With


I LOVE Chicken Adobo. I don't make it often, but it came out great last time! This is roughly how my X taught me. His mom is a great cook, but never shared her recipes. (at least not with me!)

This is one of my favorite dishes too. But, I use 3/4 cup vinegar and 1/2 cup soy sauce. No water. I also sometimes combine chicken and pork or pork and beef. Use the cheapest cuts, because the vinegar tenderizes anything.

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