Chicken Adobo – a delicious recipe with chicken, garlic, vegetable oil, cider vinegar, soy sauce, black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat chicken dry.
2
Coarsely chop garlic.
3
In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch.
4
With tongs transfer chicken as browned to a plate.
5
Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden.
6
Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes.
7
Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.
8
Serve chicken with rice.
526
kcal
Calories
12
g
Fat
34
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 chicken drumsticks (or 4 drumsticks and 4 thighs; about 2 1/2 pounds total), 4 garlic cloves, 1 tablespoon vegetable oil, 1/2 cup cider vinegar, and more.
Yes, Chicken Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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