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Chicken adobo is considered the national dish of the Philippines. The combination of soy sauce, vinegar, garlic, ginger, and peppercorns is delicious and actually preserves the chicken! My mother taught me how to cook this using her variation on the original recipe. It’s a delicious, cheap, and easy dish. Serve with hot, steamed Jasmine rice.
Ingredients
- 1 (3 pound) whole chicken, cut into 8 pieces
- ¾ cup distilled white vinegar
- ½ cup soy sauce
- 2 tablespoons thinly sliced fresh ginger root
- ½ tablespoon black peppercorns
- 1 bulb garlic, peeled and crushed
- 2 bay leaves
Directions
Step 1
Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
Step 2
Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 3
Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
Step 4
Serve chicken hot and drizzle with strained sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 517 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat10g | 49% |
| Cholesterol170mg | 57% |
| Sodium1364mg | 59% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein44g | |
| Vitamin C7mg | 34% |
| Calcium49mg | 4% |
| Iron3mg | 16% |
| Potassium526mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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