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Chicken Adobo Recipe

 This is a complete recipe for Chicken Adobo, the Filipino favorite dish of chicken adobo. Chicken adobo has been around for centuries and is one of the most popular dishes in the Philippines. Despite being a simple dish to make, it remains popular because it's easy to prepare and satisfying on many levels. Made from soy sauce, vinegar, garlic cloves, and ginger root, this old standby is also embraced by many Filipinos as a way to use up leftovers. 

Chicken Adobo Recipe


2 lbs. Chicken Breasts, boneless and skinless (cut into small strips)

½ cup White Vinegar (or Apple Cider Vinegar)

½ cup Filipino Soy Sauce (or any brand) [I used Kikkoman]

1 Tablespoon Sugar or Honey

3 cloves of Garlic, minced 


The Night Before You Plan to Eat (Or Morning before if possible): This is where most people have trouble with the recipe. You must marinate the meat overnight or at least an hour before you plan on cooking it. Wash your chicken in cold water. 

This will remove a lot of the blood from the meat allowing it to cook more evenly. 

You can put all the ingredients for the marinade in one container and whisk them together to get them evenly incorporated and taste it to see if you need more soy sauce, garlic, or vinegar. If so add more of whatever you're lacking and whisk again. 

Cover the chicken with a plate or dish, which will allow all of the juices to fall back into the marinade as they boil away while cooking.

Chicken Adobo Recipe

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