Pinoy Chicken Adobo recipe

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Ingredients

5 pounds chicken legs and thighs, rinsed and patted dry
¾ cup water
¾ cup white vinegar
¼ cup soy sauce
1 teaspoon white sugar
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
salt to taste

Nutrition Info

583.8 calories
carbohydrate: 5.6 g
cholesterol: 212.8 mg
fat: 32.8 g
fiber: 0.8 g
protein: 62.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 814.8 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot, bring the mixture to a boil for 2 minutes. Reduce heat to low, simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes, season with salt.

  2. Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Recipe Yield

6 servings

Recipe Note

This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.

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