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| CHICKEN ADOBO (FILIPINO VERSION) | |
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1 whole chicken (cut into eight pieces) 1 whole garlic (chopped) olive oil or vegetable/corn oil 1 tsp. ground black pepper 4 whole black pepper cloves 3 dried bay leaves 1 cup soy sauce 1 cup vinegar 7-up or Sprite (optional) 1 whole lemon (cut into 4) (optional) Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well. Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize. Add ground black pepper, whole black pepper cloves, bay leaves, soy sauce, and vinegar, and let simmer for 25-35 minutes or until chicken is done. Taste and adjust to suit your taste (should be a bit tangy). When chicken is tender, you may add some 7-Up or Sprite if you prefer a sweeter taste, and let simmer for 5 more minutes. Serve over rice. | |
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recipe reviews #83966
Greg Rodgers (Alabama) says:
My father was in the Navy and I grew up eating this. its the BOMB. if you like this I suggest two other dishes fron the Phillipines Pansit and the best of all Lumpia. Pansit is a noodle dish lumpia is an eggroll... sort of... please try them they are really good.
#84835
Pinay (Illinois) says:
Ditto what others have said about using Datu Puti vinegar for that authentic kick. I've made adobo several times but could never get the same flavor as what I remember from when I was a kid. My mom says I need to add atay (liver) to it but haven't tried it with yet.
#86338
Maria F (Italy) says:
I did not have Sprite or 7UP so I used Gingerale instead. Still very delicious!! I love this recipe!
#87577
Celine (Oregon) says:
I worked in Alaska in the Salmon industry, and the filipino cooks made adobo all the time. They added a spice I don't see here and that is: whole cloves.
#92271
Judy johnson (Nevada) says:
I have in recent years discovered Filipino foods and can't get enough of it. Pansit & lumpia are two favorites that a friend makes. Adonis is something we have to get at restaurants until now. Can't wait to try it.
#94802
RUkdngMe (Norway) says:
We put onion, garlic, pepper, tomato, ginger, and honey to make an incredible taste of adobo
#101178
Chagi_Boi (Oregon) says:
Sprite and 7up? Really? Doesn't that kill the whole Filipino version of it? I normally boil the chicken first, then stir fry it and add the onions, bay leaves, soy sauce and vinegar...
#103993
Ana Major (California) says:
I used datu puti brand vinegar and it turned out awesome! :)
#105059
Giovanni (United States) says:
Cook it all the time for friends and family. I'm half filipino and thanks to my lovely father, I've learned how to make the dish and several others. Try dashing a little sugar in the adobo. You'll find a different taste. Enjoy!
#108950
Kimble (Maine) says:
My babysitter used to make Filipino Adobo for me when I was a kid & I am craving it big time. I remember she put it in a big tub to sit for awhile or something... does that make sense? Or maybe she just made so much that we didn't have a big enough Tupperware? Not sure. I wish I could ask her, but that was so long ago. Thanks for this recipe, I'm going to try it soon.
#110090
Too Much Vinegar (Georgia) says:
I was looking for a more authentic Adobo recipe; sometimes it's better to stick with what you already know. This Adobo recipe is the worst i've ever had. It's way to acidic. If you're going to use white distilled vinegar (or any other in my opinion) limit it to 2-3 tablespoons. This was ugh; no amount of sugar, water, or sprite could counter the extreme vinegar taste. It was way to overpowering.. i'll be using our regular recipe from now on.
#119818
Mon (Philippines) says:
I like chicken and pork adobo.. just make sure to brown both meats before adding the vinegar and soy sauce. I also don't like the dish to be too dark so use a lot less soy sauce and just add salt if needed. I also like making a lot because adobo is one of those dishes that just becomes more flavorful as it is repeatedly reheated and served as leftovers.
#120749
David (Philippines) says:
Adobo is like cheese, as it ages it taste better. It's also versatile, you can use almost any kind of meat with it even vegetables will do. Traditional Adobo doesn't use lime sodas. I always put a lot of pepper in my Adobo I kinda like it spicy. Overall this recipe also taste good.
#126755
EileenT. (Philippines) says:
Sprite or 7up makes the meat tender. It is added to a recipe when it needs to be marinated, like barbecue. For best results marinate it overnight. When you cook adobo you can put in the whole chicken like the liver, neck, etc.
#142959
Makayle (United States) says:
Here you go - chicken adobo... I typically just use thighs & legs so I don't have to deal with cutting up the whole chicken.
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