Aug 07 2009
Larry’s Chicken Adobo Recipe
Since I’m not too familiar with Filipino cuisine, I thought it would be nice to try something out of our norm. Daniel’s friend Larry has a great recipe for Chicken Adobo and he shared it with us, which turned out to be much easier than it sounds! The best part is that it only takes 1 pot to make everything – efficiency at its best. I love getting a recipe where I don’t have to run out to the market to get a couple of ingredients. For instance, Chicken Adobo normally calls for bay leaves, and if I didn’t have that on hand, I would most likely not make it out of inconvenience. But thanks to Daniel’s garden, bay leaves were available, and so we sought out to make this popular Filipino comfort food!
In a large cooking pot, start by browning some chopped garlic and onions. Then, add 8 pieces of skinless chicken thighs along with some garlic powder and pepper. Cover the pot and let the chicken brown up.
Next, pour in 1/2 cup of soy sauce and 1 cup of vinegar, as well as some chopped parsley, oregano, and 2-3 bay leaves. Cover the pot and let it simmer for about 20 minutes to let the chicken cook evenly through.
When the chicken is almost done cooking, uncover and let some of the liquid evaporate. Finally, add 1 tbsp of sugar to the pot.
Generally, people like to make pork adobo, but this is the healthier alternative. What makes this Filipino dish different from regular soy sauce chicken is the addition of vinegar. And of course, it's almost always eaten with white rice. Thanks for the recipe, Larry! It was great!
To view or print-out this recipe, click here: Chicken Adobo
This looks amazing:) I bet it was delicious!
Amazing! Not clear for me, how offen you updating your thefoodaddicts.com.
Thanks for putting this up. You made my simple recipe better! I can’t wait to try it.
So Larry told me this via chat:
Larry: ahaha…I told my friend chris that my adobo recipe is on your blog. He won’t believe me. He said, “just because it says Larry’s Adobo it doesn’t mean it’s your recipe. I don’t own Chris’ Liquor store”
LOL. Hey Chris, this really is Lorenzo Patricio’s recipe! Give him the benefit of the doubt, buddy!
Thanks for this recipe! I’m planning to make it tonight. I always have an appeite for chicken adobo, and I heart Filipino food.;))
Sherill, please let us know how it turns out! And don’t thank us, thank Larry for the recipe!
chicken adobo is one of my favorite dish..thank you for sharing your recipe!
seth
Hey Seth, thanks for visiting our blog! Hope you can utilize the recipe in the near future. If you like it fatty, like most Filipinos do, I suggest you leave the skin on! Haha.
I like it. But I think the vinegar overpowered the whole recipe. may i suggest a cup of soy and 1/2 of vinegar? :]
Hi Elysia! Thank you for your advice and suggestion. We hope other readers would take your suggestion into account when they make the dish. Some people prefer the vinegar taste, and others want more of a soy sauce taste. Best thing to do is it pour it in a little at a time and taste the sauce before adding more.
Looks real good! I want to try making it
I made this last night…it was really delicious and soo easy! I used boneless chicken breasts instead though (cuz its what I had in the house). Very good recipe the whole family loved and that isn’t so easy to do in my house..Thanks!
Thanks! I just cooked this recipe! It was delicious. (This was my first time to cook chicken adobo).
Mmmm… Just made this and it was delicious! In addition to the garlic & onions, i added just a small bit of chopped ginger which added a wonderful aroma. I also added a splash of orange juice and some orange zest towards the end. Turned out really well, thanks for this simple and delicious recipe!