Adobo Chicken

Just for sweet Sue!

 This is the way I do it.  There are thousands of versions of this since Adobo is to the Filipinos what Apple Pie is to Americans 😉

These quantities are more than enough for 4 large chicken thighs.  I happen to love the “juice” after it’s cooked and will make extra rice and vegetables to eat the next day for leftovers. 

1/2 cup soy sauce

3/4 cup distilled white vinegar

2 teaspoons minced garlic

1/4 teaspoon minced ginger  (not the powder stuff)

1 tablespoon dark brown sugar

If you take the skin off the meat before cooking, be sure to leave it on at least 1 piece.  You really want a little “fat” in this recipe.  I leave the skin on while cooking and just toss it before serving. 

If you’re in a hurry:  Mix all ingredients in a small bowl and set aside while you cook the chicken.  Put your chicken in a pan large enough to spread it all out.  Add enough water to just cover, bring to a boil, turn down the heat, cover the pan and simmer for 40 minutes*.  Pour off the water, add the above mixture and cook on low heat for 20 minutes, turn the chicken, and cook for 20 minutes more.  I usually cook my rice during the 1st 20 minutes, then let it sit the 2nd 20 minutes while I’m steaming my veggies. 

If you’re not in a hurry:  Mix all the ingredients, place your chicken in a slow cooker, pour the “juice” over it and cook it on slow for 6-8 hours.  I do this when I’m cooking a lot of chicken and it’s great for when you’re using bone in breasts.  Warning….the meat will be falling off the bone, and you’ll need to strain it so you don’t choke on a small rib bone – trust me on this.

I almost always serve steamed broccoli flourets with this.

*If you’re using chicken breasts, you may have to cook the chicken a little longer to make sure it’s tender.  You won’t have to worry about this in a slowcooker.

Related Posts Plugin for WordPress, Blogger...

0 responses to “Adobo Chicken

  1. That sound delicious and I am going to try it!

  2. Wow, this sounds yummy! I’ll have to give it a try. Thank you for visiting my blog, it’s so good to see your comments. I’m sorry I haven’t commented much, I’m doing good to read and keep up with it all. You’ve been so busy and you’re doing so well. Don’t think I’ve told you, but reading your blog makes me homesick at times, I know some of the places you talk about although it’s been 10 yrs since I went back ‘home’. Perhaps I’ll get back there someday, but it’s nice to picture it in my mind when I read about it here! Oh! almost forgot, organizing is coming along, slowly but eventually I’ll get there, sounds like you’re making progress too, yay us! LOL

  3. You are so kind, Terri! I can’t wait to make it.

    Thanks for sharing your recipe.

    Take care, “Sweet” Sue 🙂

  4. Try using native Filipino vinegar made from sugar cane. More authentic!! Balsamic vinegar is also good. Add whole peppercorns and bay leaf. Filipinos from the Northern part of the islands use this recipe. This is the adobo I grew up on. 🙂

  5. That sounds wonderful! I’m going to email myself this recipe so that I remember to give it a try (I’ll be going the slow-cooker route, since I *love* my slow-cooker).

  6. YUM!! I have no slow cooker, but I’m sure it will be fabulous!! Thanks for sharing!

  7. yummmmmm….
    I am going to make this Thursday, as I have a friend coming for the weekend. Thank you for sharing! I will also go the slow cooker route.
    Julie-who is sore from lifting weights.

  8. My DH and his family are Filipinos. My DH talks about Adobo Chicken all the time, but has yet to cook it. I am so glad to find this recipe. I will have to surprise him one night and cook this! 🙂