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How To Make Traditional Chicken Adobo

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How To Make Traditional Chicken Adobo
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Traditional Chicken Adobo Recipe. A traditional Filipino chicken dish suitable for the whole family. Do it in Philippines style and serve with white rice. Experience our Traditional Chicken Adobo recipe. Enlarge Traditional Chicken Adobo Recipe. A traditional Filipino chicken dish suitable for the whole family. Do it in Philippines style and serve with white rice. Experience our Traditional Chicken Adobo recipe.
Preparation Time:
4 hours
Cooking Time:
50 minutes
Total Time:
4 hours 50 minutes

Step 1: Prepare the ingredients

  • 1 whole chicken
  • 3 tbsp white vinegar
  • 100 ml soy sauce
  • fresh black pepper
  • 2 tsp brown sugar
  • 5 garlic cloves, minced
  • 3 bay leaves
  • salt to taste
  • 500 ml chicken stock
  • 1 sharp knife
  • 1 cutting board
  • 1 mixing bowl
  • 1 spoon
  • 1 large pot with a lid

Step 2: Make the marinade

Thoroughly combine all the ingredients in a bowl except for the chicken and stock. When it is mixed together well, place the chicken pieces in it. Cover the bowl and allow this to marinate for 1-3 hours. This will enable all the juices to be embedded into the chicken, making it more tender as well as giving it a deeper taste.

Step 3: Cook the meal

Put the stove on a high heat. Then place the chicken with all the marinade and the stock into the pot and bring to a boil. Lower the heat, cover the pan and simmer for 30 minutes.

Step 4: Finish cooking

Uncover the pan and allow it to simmer very gently for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown.

Step 5: Serving suggestions

Traditionally, Adobos are always served with white rice which is the staple diet of the Philippines.
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Tips & Comments
  1. mikeonline

    Yes it's a nice way to prepare Adobo and so many people think it's difficult to do it. Anyway I myself do not like too much vinegar so I replaced by lemon and if you add little onion to the garlic it's nice too. After all cooking is an art as one friend said in his comment . Good appetite.

  2. simpatica

    This is the videojug's way of making Adobo so I dont see the reason why some are really complaining. Native Vinegar is not found everywhere in the world, so the cook used the vinegar available in the market. I dont use Native Vinegar too, I use wine vinegar. Chicken stock can just be chicken cube with water. If he used it, its his version right ? anyone can do it according to what and how they want to do it...nothing wrong with it.After all, COOKING IS AN ART !

  3. iF00D

    make me adobo, now >:D

  4. pistingyawa

    @srogal: the dish is not Hispanic at all. Many native dishes in the Philippines were given Spanish names to describe the methods by which they were being cooked, or by seeing similarities with a dish they were familiar with in their home country. The traditional method of cooking in the Philippines times has always been cooking or curing meat in vinegar or tamarind, which was believed to "cook" the meat/fish in addition to heat. In some cases (like in Kinilaw, the oldest recorded dish still eaten in the Philippines; remains of fish bones with tabon-tabon shells were found at an archaeological site dating back some 900 years) raw fish is used and a type of vinegar applied to "cook" the fish. The Spanish only used the name "adobo" (marinaded in Spanish) to describe the technique of marinading the chicken/pork as used by the native peoples. It bears no relation to the Latin American dish, which uses tomatoes and other non-native Southeast Asian ingredients, but only shares something in common with the Filipino recipe because of the same cooking method: "adobar" (to marinade). They did the same to other indigenous Philippine dishes: for instance: "Arroz Caldo"; a very Spanish name to describe a very non-Spanish Rice Congee (the native name is "Lugaw"), and "Morisqueta Tostada" referring to nothing more than "Fried Rice" (native name is "Sinangag").

  5. ra1611888

    omg this is rubbish! i bet it tastes like s**t thats not how u cook adobo!!

  6. taralazet

    For all those complaining: please note that it even says at the end of the video: "This how to make Chicken Adobo THE VIDEOJUG WAY" Every dish in the world can be made in various different ways so why not just comment on the taste experience instead of "the right way to do it" (not to mention it is rather rude to comment in such a fashion seeing how this is a free service). Smile!

  7. srogal

    If you will check on the web, adobo is not originally a Filipino dish. It has hispanic origins and Filipinos innovated on it based on their taste. This version is nice and adapts to international taste.

  8. marvinsweb

    Dude I cook adobo and this is not the traditional way. Possibly a fancied version but not traditional.

  9. Anonymous

    i agree that it is not the traditional way of cooking adobo as i am a filipino myself, though i do put sugar as well so my kids love it, thanks anyway for the recipe...

  10. enaid

    you just have ti mix everything in the pot. soysauce, calamansi juice or white vinegar, cloves of garlic, onion, some sugar, whole black pepper and bay leaf.. try it..this is the traditional way..