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Chicken Adobo


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Chicken Adobo 0 Picture


  • 1 cup white vinegar
  • 2 garlic cloves pressed
  • 1 bay leaf
  • 1 1/2 teaspoons whole peppercorns lightly crushed
  • 1/2 cup reduced-sodium soy sauce
  • 6 whole chicken legs cut into drumstick
  • and thigh pieces
  • 1 cup water
  • 3 tablespoons canola oil


Servings 4


Step 1

In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.

Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool.

Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.

Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 6 grams
Fiber: 0.5 grams
Protein: 46 grams
Fat: 33 grams
Calories: 515

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