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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Adobo Recipe

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This recipe for Chicken Adobo is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 Diced Garlic Cloves
1 Medium Diced Onion
3-4 lbs Chicken (can use breast, thighs, drumsticks, wings or combination)
1 c Soy Sauce
1 c Vinegar
1 c Water
1 tsp Salt/Garlic Salt
1 tsp Pepper
15-20 Pepper Corns (optional)
1-2 Bay leafs
Directions:
Directions:
Place washed chicken pieces, soy sauce, vinegar, water, diced onion, diced garlic in large pot, season to taste.

Cook on Medium/High heat for approximately 35-45 minutes with the lid partially off to allow steam to escape, after the liquid has boiled 10-15 minutes, scoop the dirty liquid from the top and throw away. Continue cooking on medium to low heat for another 10-15 minutes without cover to allow liquid to evaporate.

Cook until the desired consistency is achieved. You can make Adobo more dry by simmering longer without the lid. However as it gets dryer you must keep an eye on it to keep it from burning.

NOTE: This recipe can also be used for Pork Adobo and combination Pork/Chicken.

This recipe is my Dad Rudy's.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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