Recipe - Mom's Chicken Adobo

March 13, 2009

I haven't posted any Filipino food on this blog yet - mostly because my mom cooks it so much better! I'm just a beginner when it comes to cooking Filipino food, but not to eating it. Every family has its own recipe for adobo. This is the way I grew up eating it. It's one of those recipes that doesn't usually need measuring, and I usually just adjust it as I go. I don't like it very sour. Adjust it to suit your preferences!

Mom's Chicken Adobo Serves 4


  • 2 lbs chicken (dark meat is best and we usually use skinless)
  • 2 bay leaves
  • 1/4 cup soy sauce (or enough to make the sauce brown)
  • 1/4 cup vinegar (or enough white vinegar to cover the bottom of the pot when the chicken is added.)
  • 1 tbsp black pepper corns
  • 3 cloves garlic
  • 2 cups water


  1. Brown the chicken in the pot. You don't need to add oil because chicken generally has enough fat in it even if its skinless.
  2. Pour in the vinegar. This is important: DO NOT STIR the meat. Let it sit in the vinegar and boil until the vinegar doesn't sting so much when you try and smell it. (It won't induce cringing)
  3. Add the soy sauce, water, bay leaf, garlic, and pepper. You can stir the pot now!
  4. Let this all simmer on the stove for at least 1/2 hour. Add water if you want more sauce. Some people like the sauce to reduce, but personally I add more water to keep it almost soupy. The sauce is awesome on rice!
  5. Serve with freshly steamed white rice!

Chef's note: This is a dish that usually tastes better the day after it's cooked and when its re-heated! All the flavors get absorbed into the meat and make it taste better.

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