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Chicken Adobo | Rule of Yum recipe

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By Paul
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Chicken Adobo | Rule of Yum recipe

Served with our cauliflower rice: https://www.youtube.com/watch?v=a1S-r3ADj-Q
*This recipe is dairy-free and gluten-free

Today we’re making Chicken Adobo. A classic Filipino dish, that varies from family to family. For my mom’s recipe, here’s what you’ll need:

1 whole chicken, segmented
2 bulbs of garlic
chicken stock to cover
1/3 cup soy sauce
1/3 cup cane vinegar
black pepper to taste

Start out by mincing two bulbs of garlic. Yes, bulbs. A lot of recipes also call for bay leaves but my mom isn’t fond of them, so we’ll leave them out.

Next, crack some fresh black pepper on your chicken. Be sure not to salt it since you’ll get your salt from your soy sauce.

Toss it into your pot and add your chicken broth to cover with a 1/3 cup soy sauce and your garlic.

Stir, cover, bring to a boil and reduce to a simmer for 30 minutes.

Once your 30 minutes are up, add your 1/3 cup of cane vinegar and simmer for 15 minutes. Make sure not to stir–just walk away!

When it’s done, you could serve it with rice, or do what we did and used the leftover sauce with our cauliflower rice. (link above)
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Here’s what you’ll need:

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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12 responses to “Chicken Adobo | Rule of Yum recipe”

  1. Garry D

    Nice. I like the variation. I cook it a little differently. But it's true what you said about not stirring the vinegar. I found it tasting like medicine when you stir the vinegar before you've allowed it to cook for about 15-20 minutes. I also put Bay leaves (Laurel, as my Mom would call it).

    I especially loved the bloopers at the end. LMAO
    

    Reply
  2. Kim Nguyen

    I don't know if it's like vietnamese fish sauce, where it's a must have no-substitute component for recipes, but would white vinegar work just the same?

    Reply
  3. 78Gringita

    I can't wait to try this!!!

    Reply
  4. TheMrScribbler

    DATU PUTI! any Filipino who can relate?

    Reply
  5. CalmChaos

    This is totally different from what my mom does and I can't wait to try it!!!

    Reply
  6. Krystina Ferro

    Chicken stock? …thats new.

    Reply
  7. robertethanlive

    LMFAO the end.LMFAO!!!! iloveken.

    Reply
  8. Rachel J

    My mum uses around 8 cloves in her adobo, and I LOVE garlic but I have never used that much in one dish before, lol.

    Reply
  9. Mark Anthony Abdon

    ken try this in your blog…..
    lechon pork belly 🙂
    ing:
    big pork belly
    lemon grass
    garlic
    sinigang sa sampaloc (asian store)
    salt and pepper
    its like porchetta…but filipino style..

    Reply
  10. Rich Gaspari

    just made this with your califlower rice – used rice wine vinegar vs. cane vinegar. And chicken thighs vs. whole chicken. But, it was yum….very. And the two bulbs of garlic cooked into the sauce and chicken.

    Reply
  11. tautomerism19

    Wow sarap.. been trying to cook different types of adobo.. family adobo recipes are fantabulous…

    Reply
  12. SoBlondetats

    I use to love my sister in laws adobo before I went vegan 😉

    Reply

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