Asian cooking
- Chicken and spinach stir fry
- Vietnamese barbecued pork with garlic and egg fried rice
- Chicken satay
- Beef, ginger and pineapple stew
- Beef Siomai Mami
- Braised Eggplants 2
- When tofu met pesto
- Mapo tofu
- Egg Noodles with pork & mushrooms
- Chicken in caramel sauce
How to cook
- Poached egg in dashi — with ground sichuan peppercorns!
- A few kitchen tips
- How to make crepe-like lumpia (spring roll) wrapper
- The perfect barbecue sauce/marinade
- Video: gutting and cleaning fresh fish
- Stir frying basics
- Pork siomai (steamed dumplings), pearl balls and lumpiang shanghai (fried spring rolls)
- Low fat, low sugar diet
- How to wrap lumpia (spring rolls)
- How to extract tamarind juice
Recent Comments
Myra’s chicken adobo
Ingredients :
1 kilo of dressed chicken, cut into serving pieces
1 head of garlic, crushed and peeled
1 onion, diced
3 medium-sized potatoes, quartered (optional)
1/8 c. of vinegar
1/4 c. of dark soy sauce
6 peppercorns
1 bay leaf
Cooking procedure :
Place the chicken pieces in a large skillet. Pour vinegar over them. Sprinkle with garlic and peppercorns. Add bay leaf. Set over medium-high heat until the vinegar boils. Turn chicken pieces over. Cook uncovered until the vinegar has been absorbed by the chicken. When quite dry, lower heat to medium and stir chicken until it starts to render fat. Increase heat to medium-high and fry until golden brown. Remove excess oil and add soy sauce and potatoes. Simmer for 15 to 20 minutes. Check the liquid once in a while. Add a little water (about 1/4 cup) if chicken adobo dries up before fully cooked. Adobo should be quite dry at the end of the cooking time.
In the mood for more food?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
37 Responses to “Myra’s chicken adobo”
Leave a Reply
Your website is heaven sent.
I have been here in the U.S. for five years now but just recently tried cooking Filipino dishes (again).
Before I migrated, I had very little experience cooking since we usually have somebody who does the cooking for you in the Philippines. In my case, it was my mom.
Since I am now married and a mom, I am the one in charge of the cooking. I have to learn everything (not just cooking but running a whole household). Good thing most American recipes are not complicated (well, my husband likes steak, grilled meat and baked potato, isn’t that easy?). But I missed Filipino home cooking. I tried several recipes before from different Filipino cookbooks but did not like the outcomes.
I came across your website while I was researching for a good chicken adobo recipe since people at work keeps on bugging me to make the dish. I tried this recipe and it was a big hit. Now, everytime we have a potluck or a gathering, they always ask me to bring adobo (I also bring white rice, of course).
I have also tried your Pork Barbecue, Pork Adobo, pancit, and lumpia. Everything came out great and even my husband (who does not really want to try new dishes) loved them.
Thanks again. I can’t wait to see your list of recipes again.
hello again. just one quick question. i’m off to the market and i’m buying ingredients for this one. what’s the difference between bay leaf and laurel leaf?
Hi Maria, hope you’re having fun cooking.
April, they’re the same. You may find this article informative.
:lol::lol::lol::lol::lol::lol::lol:
i love eating ADOBO for life!!!!!!!!!!!!!!!
Hmmm, I THOUGHT my ex had taught me to make adobo until I read this. She used the same ingredients, but she would put them all in a pot or a slow cooker together and cook them that way. Have you ever heard of that? Which way would be better?
Bruce, “better” is relative, I think. As to preference, I like the chewy texture that is only possible by frying the meat first. Even better with pork adobo. Hmmm… now I’m dreaming of pork adobo with hard boiled eggs LOL
Hi connie its me again. I was looking for your recipe of chicken ala 123 i think. Im pretty sure i saw it here on your blog before. Do you still have it?
Lost that one when the database went berserk last year. BUT, someone reproduced it (link).
Hi Connie!
I’ve tried several versions of adobo and I really like this one, masarap talaga!
I have just one problem, my husband likes our adobo “masabaw” and I’m afraid that if I just continue to add water it will just loose its taste. Do I just double all the liquid ingredients including the vinegar?
Thanks!
Naku, Susan, not naman double. Probably 50% more vinegar and soy sauce then a cup of water.
You have onion as an ingredient but it’s not in the recipe. What do you do with it?
ummm, i missed that. you add the chopped onion at the same time as the garlic.
I tried the recipe, and my family loved. But, of course they are used to a soupier adobe. I thought i did pretty good for my first time cooking this popular dish. Thank you for the fantastic site, the wonderful recipes, and the outstanding support/responses. Keep up the good work…God Bless!
no bay leaf connie? sometimes the chicken is malansa or “fishy” and red inside. any suggestions?
malansa even with all that vinegar? i don’t think so.
:lol::lol::lol::lol:
i was always tought by my dad to use both eggs and potatoes…
pang parami daw kasi e!
i love your website, an dami choice!
mabuhay!
TRY FRYING THE GARLIC BEFORE ADDING IT IN ** IT BRINGS OUT THE FLAVOR OF THE GARLIC ** WAHEHEHE Ü
Naghahanap ako ng recipe para sa chicken curry Filipino style, pero ang nahanap ko chicken adobo. Halos parehas kasi ang ingredients. I tried this recipe. Surprise. Masarap. Nagustuhan pa ng asawa ko. Thank you.
What is the basic rule of thumb with adobo in general? Soy sauce, vinegar, water. Is it 2 to 1 for the vinegar and soy sauce respectively. I tried cooking to other day. I used 1 is to 1 and it got pretty salty. Some recipes are saying you should put more vinegar than soy sauce and the others are saying the opposite. What is it really. I can see from Myra’s recipe there is more shoyu than vinegar. won’t that get salty? Please help me. Thanks.
hi,
at what point should i add the potatoes? during the simmering? and should the potatoes be fried to golden brown before adding them in?
thanks again for your wonderful recipes. i am really a suki of your blog. hope you will not get tired of replying to some of my questions.
you really are an answered prayer to a neo cook like me.
I am married to an texan american and yeah I added potatoes too to my usual adobo - I guess I am trying to “americanize” it, and wow, it came out great. One time I even added bell pepper a minute before I turned it off. On the soupy adobo - I tried adding sayote, and gosh it was good.. my daughter copied this but added gata and topped it with roasted garlic before serving. Ummm… sarap ginutom tuloy ako. Baka ito ang lutuin ko mamayang dinner.
I am absolutely clueless here—what is ‘dressed chicken’? Is it chicken with with skin left on? Sorry, a bit embarrassing that I don’t know what this is. hehe Please clarify na lang. Thanks!
dressed chicken means it has been cleaned. no more entrails, feet, feathers…
Does a tablespoon need to be made with the “official cooking tablespoon?” Or would it be acceptable to use the ordinary tablespoon (used for eating?)
Sounds stupid, I know, but thanks.
hello, connie,
i’m a stay-at-home mom just arrived in edmonton, canada 4 months ago. it’s my first time to cook in my own kitchen and i’m loving it.
adobo is the only filipino food i crave for here, and my husband and i like saucier adobo. but i love the idea of extending it with potatoes or hardboiled eggs.
my question is: when do you put in the onions? (they were in your list of ingredients but not in the procedure).
thanks!
lia
Lia, together with the potatoes.
Hello, I am trying to fine Myra’s Abobo chicken receipe but I can not seem to find it. I am new to this website..sorry Thank you for the help.
Pagination links — “Go to page 1 2″
i just love this site. thank you for being an inspiration, miss connie!
kakaibang sarap, add the kalamansi juice seconds before you turn the fire off.
i sometimes add one or two table spoons of kalamansi juice to my adobo recipes, i learned this from my father.
Hi,
I there a recipe for pork adobo? I only see it mentioned in several reciepes as either an added ingredient or as a reference. I love pork adobo and could never find the right balance of soy sauce and vinegar. I think it’s the type/brand of soy and vinegar that I use. Please help
One more thing….Can you please tell me what type/brand of soy sauce and vinegar was used in this recipe? Thanks again.
The brand does not matter. It is the proportion that counts and the slow cooking.
[...] pita bread pizza Tuesday: chicken adobo Wednesday: spaghetti and meatballs Thursday: crockpot broccoli and three cheese soup Friday: [...]
me agrada mucho vuestra pagina de recetas Filipinas, el unico problema que existe es el castellano tan rudimentario que usan, algunas recetas son muy confusas de entender, el resto es bueno, muchas gracias
marco-fiek
Connie,
I’ve tried to this twice and both times during the frying part, I feel like I’m burning the onions and garlic plus the chicken is still not thoroughly brown yet. Plus the onions and garlic seem to just get in the way…
after that do you cover the skillet when your simmering the chicken cuz I had to put the 1/4 c of water at least three times…
I’m used to making adobo w/ sabaw and I really wanted to learn to make a dry one, but this seems really hard…
ohh also, how did you get the extra oil out?
sorry, i’m very new at all this…
Fire’s too hot, Johnvir. And you don’t fry the chicken for a long time anyway. By the time the vinegar the evaporated, the chicken would have started to render fat.
Re “how did you get the extra oil out”
You pour it off.