
In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.
My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well.
I hope you all enjoyed your Thanksgiving and didn't eat too much! I know a lot of you are excited about the new Weight Watcher point system debuting this month, I've been getting lots of email asking about how I will adjust my recipes and points, which I answered here. Hope you enjoy the rest of your weekend!
Filipino Adobo Chicken
Adapted from Kitchen Confidante
Gina's Weight Watcher Recipes
Adapted from Kitchen Confidante
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts
Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g
Ingredients:
- 8 chicken legs on the bone (skin removed)
- 1/3 cup low sodium soy sauce
- 1/3 cup apple cider vinegar
- 1 small head of garlic, crushed
- 6 ground peppercorns
- 4 bay leaves
- 1 jalapeño, chopped (optional)
Directions:
Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.
Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.


















I love this dish! I actually have a recipe for it on my blog too, but it's a very old recipe with a horrible photo, so now you've inspired me to make it again and try for a better picture.
ReplyDeleteKalyn - So good!! It's very hard to capture in a photo how good this smells while it's cooking! Every time someone walked in the house they asked what's cooking!
ReplyDeleteThis adobo sauce sounds heavenly. I'm thinking it would amazing for marinating tofu.
ReplyDeleteGreat idea Karina!
ReplyDeleteHi Gina, as always, WOW, this recipe looks fantastic!!!
ReplyDeleteI have made your no bake cheesecake for a dinner party tonight and the licks on my finger before it went onto the crust told me it'll be a HUGE hit. I'm sure some of my blog readers will request the recipe. Mind if I put a link to your site on today's post?? (ps: I told my W W group about your site, and they LOVE it...thank you from us all!!!) Roz
What a wonderful recipe! I love vinegar and and garlic is my best friend! This looks like it will be a common meal around our house in the future! Thanks so much for sharing!
ReplyDeleteYes, sure Roz!
ReplyDeleteThis is almost exactly how I've been making it for a few years now! My grandma has always been able to make it without measurements, but I don't have that skill yet! I'm liking the jalapeno idea! My husband thinks I make this too much, so he will like that added ingredient! I also add a little bit of no cal sugar ;-)
ReplyDeleteGina, this post makes me smile! Thank you for doing my family recipe justice - and for capturing it so beautifully, which can be so difficult to do with the camera. So glad you enjoyed it!
ReplyDeleteI love love love Adobo though I always serve it with stir fried veggies.
ReplyDeletecould this be made with breasts?
ReplyDeleteBy a "head" of garlic, do you mean the entire bulb, not just one clove?
ReplyDeleteLiren, thank you for sharing your recipe!
ReplyDeleteBreasts tend to get dry when overcooked, I would stick with dark meat. The garlic is an entire bulb. Not just one clove.
I want to try this, what about cooking it in the crockpot???
ReplyDeleteJohn and Cathy- I bet this would be great in the crockpot, I would leave the water out.
ReplyDeleteBeing half Filipino, adobo is a staple dish in my home. I LOVE that you posted a recipe. I know this comment is old but I've done it in the crockpot and it's just as good!
Deletethe picture looks so great...
ReplyDeletecath
I was just thinking it would be a great slow cooker recipe. I have it marinating right now for tomorrow. I had thought about leaving the water out also and just read that Gina suggested that!!!
ReplyDeleteI will report with my results :)
Sounds very simple and extra flavourful... my kind of recipe! YUM! I will have to try this. Chicken is on the list for next week's farmer's market. YUM!
ReplyDelete:)
Valerie
We just finished this for dinner and it was fantastic!!! I even misread the recipe and only used one CLOVE of garlic! LOL Looking forward to making it again, the correct way! I use your recipes about 4 times a week! Thank you..keep 'em coming!!
ReplyDeleteQuestion about the garlic, do you smash each piece of garlic with a knife and unpeel each one and put them in the marinade kind of "smashed" whole?
ReplyDeleteLisa, you peel the garlic, then I used a garlic crusher.
ReplyDeletethanks for explaining the adobo process. I never knew how it was made, but it seems totally doable. Yum.
ReplyDeleteYumm! There's a Filipino restaurant near where I work that that makes excellent pork adobo, and I can't wait to try to make this myself!
ReplyDeleteIf I use a crockpot, how long should I cook it? I'm trying to utilize my crockpot more, but I haven't quite figured out how to estimate cooking time...
Amanda, I think 8 on low should be good.
ReplyDeleteBeing a filipino this is something what we cook all the time...so simple and delicious. We always add hardboiled eggs and sometimes potatoes and mushrooms. enjoy!
ReplyDeletethis looks awesome!! I love that it includes a jalapeno - i'm in! Do you think it would be okay with chicken breasts - I hope so!
ReplyDeleteI like the sound of the potatoes Mary Rose!
ReplyDeleteFittingbackin- I guess if I was going to use chicken breasts, I would use them on the bone, and cook this for less time so it doesn't get rubbery.
I'm half Filipino and chicken adobo is my favorite food. Chicken adobo resembles our country and you can't deny the fact that this tastes really good, especially the sauce. I often drizzle it on my rice. Yum!
ReplyDeleteHi Gina,
ReplyDeleteWill you be posting your recipes with the new Weight Watchers Points Plus values going forward?
Thanks for great recipes!
Judy
don't know where to post this, but i just want to thank you for being so on the ball with the new points plus plan. you are incredible gina! love you and your recipes! <33
ReplyDeleteI was also wondering if you were going to revise your points values with the new points plus values. For those of us following the plan these points values will no longer work, however; we could rebuild the recipe in the our tracker ourselves. Love your site!
ReplyDeleteOh my! Just finished cleaning my plate! This might be my new favorite way to cook chicken! Ive never had these flavor combinations and it was insanely delicious! My boyfriend is now in love with you Gina! He said to thank you for turning me into the best cook ever! lol! Thanks again for all your wonderful recipes and information! xoxoxo
ReplyDeleteI made this last night, it was a family hit! I blogged about it today, here's the link if you'd like to take a look :) Thanks for the great recipes Gina! http://andrea-thekitchenwitch.blogspot.com/2010/12/filipino-adobo-drumsticks.html
ReplyDeleteYes, I will slowly but surely revise all my older recipes!
ReplyDeleteSo happy you all enjoyed this as much as I did!!!
My husband is half Filipino and he says he likes mine better than his Mom's. Which is a real compliment since I am not Filipino. Our preference is to use regular soy sauce, but add water. Sometimes the full soy/vinegar mixture can be too strong. We don't add jalepeno, but peppercorns. I use boneless, skinless chicken thighs and don't marinate them. I just put it all in the pot, bring to a boil and then cover and simmer for a couple of hours. The chicken is amazingly tender.
ReplyDeleteOne thing I have learned about Adobo, is that every Filipino makes their's a little differently. That is the great thing about this recipe! Not to mention it is comfort food at it's finest. Thanks for sharing this great recipe, Gina. You are awesome!
Thanks Brazen! I can't wait to make this again! Chicken Stew is comfort food to me!! I make Sofrito Chicken all the time, one of my favorite meals.
ReplyDeleteHi Gina, I couldn't agree more!
DeleteI made this for dinner tonight & it was a hit - with my kids too! Loved how easy it was - and super low in points. Served it with some plain quinoa that was leftover from when I made your quinoa risotto Monday night. (I made your turkey & black bean enchiladas again last night!). Can you tell that I love your website & recipes? Keep up the GREAT work!
ReplyDeleteHi Gina - silly question. How many tsp's of pepper would equal the 6 ground peppercorns?
ReplyDeleteOh, Gina! I have to try this one SOON! I was looking at your comments and I see that everyone raves about it too. And you are SO nice, you always answer people's questions. God bless you, woman! :)
ReplyDeleteBest,
Gloria
Jill. not sure? Add it to taste.
ReplyDeleteGloria, Thanks for the blessings!
I made this in the crockpot- Super FANTASTIC. Left out the water as you suggested. I also put the liquid from the crockpot into a saucepan and boiled it unitl it thickend. Perfect Delish
ReplyDeleteCathy
It was yet another Gina night in our household tonight! :) This was delicious. I used boneless skinless thighs and no jalapeno since my toddler was eating it also. Big hit with all of us! Served over basmati rice, as you suggested. My favorite part about this recipe is that it just could not be easier. 5 minutes of prep! Thanks!!
ReplyDeleteI made this on Tuesday and we LOVED it. Thank you!!!
ReplyDeletejust made it and it is great, I just put the chicken in the oven to brown it a little. My guys like baked chicken and it came out great.
ReplyDeleteAli, yes! That's my kind of recipe!
ReplyDeleteGlad you all loved it, sibille- great idea, the traditional method is frying the chicken after to get a little browned, but baking is a great idea.
Adobo is amazing. We made it once, and it was too good for words. We need to make more filipino foods in general.
ReplyDeletei made this and we loved it..
ReplyDeleteMade this tonight! It was awesome! Served it with the brown rice like suggested, cooked it in chicken broth, and a side of steamed green peas. My son gobbled it up!!
ReplyDeleteThis will be going on rotation in my house!
ReplyDeleteGina - I just finished the drumsticks I made last week( double batch) At it with some white corn polenta that really calmed down the strongness of the flavor (which I LOVE). I just bought a new batch of thighs to try out! My next feat will be to try it with breasts but leaving the skin on so they dont dry out - but taking the skin off once they are done and leaving the bone in of course. I love this recipe. Economical and great tasting. You rock. Stumbled this for sure.
ReplyDeleteThanks Angie!!
ReplyDeleteI can not wait to try this! Going to make it for dinner tomorrow. Love your website. It's so hard to find recipes that are healthy and also something my family would like. Dishes that aren't so boring. So glda to have found your blog! :)
ReplyDeleteThanks Becca, I hope your family enjoys this.
ReplyDeleteI just put this in to marinate for dinner tomorrow night! I am so enjoying your website. Thanks so much for all your hard work!
ReplyDeleteEnjoy!
ReplyDeleteWe love chicken adobo! our comfort food. I cooked it once a week and my family loves it! i am a filipina and married to a french man. My husband and daughter loves to pour adobo sauce over their rice or even on pasta. Thanks for the lovely photo makes us crave for it now! yum! :)
ReplyDeletethis was really good, so good i made it twice in one week. def going in my menu rotation.
ReplyDeleteThis looks delish! Gonna make in my slow cooker tomorrow. Shall I brown the chicken a bit first? 8 hours on low correct?? Thanks!!
ReplyDeleteJust made it for Christmas Eve dinner! Delicious!!
ReplyDeleteI made this tonight for my family and everyone loved it! It was delicious!
ReplyDeleteThis recipe was amazing. I didn't use the pepper and used coarsely ground pepper instead of peppercorn. My husband and I both enjoyed it very much. I made brown rice as a side.
ReplyDeleteGina, thank you so much for posting wonderful recipes. I am looking forward to making more of them. I have made 2 of them, and they are more than I had hoped for.
Just reading through the blogs, then recipe. I only used 3 cloves of garlic. Didn't even notice that it said an entire head. Still turned out wonderful.
ReplyDeleteI made this for dinner tonight and my entire family loved it! I made the recipe exactly as it says (with jalapenos) and even my 6 and 10 year olds loved it! It wasn't all that spicy, but the flavor was amazing! I had 2 legs w/a large baked potato for a low point meal. Thank you so much for the recipe!
ReplyDeleteMade this recipe with boneless skinless thighs and marinated overnight. I did find the vinegar a little overpowering even over the rice, so next time I will tweak to a little less. I have GERD so I have to watch my acidity levels anyway. But everything else was delicious. Garlic added such flavor. YUM! Will def be adding this to week night rotation! TY Gina!
ReplyDeleteFilipino adobo is the best!
ReplyDeleteI'm a career Firefighter (the only chick at work) and made this for the guys. They LOVED IT! It was a complete HIT! Will be making this again at the firehouse! Thanks Gina! Love your site, and the guys at work do to!
ReplyDeleteCool job Chela!! I'd be cooking for the firehouse if I had your job too!! Stay safe :)
ReplyDeleteI made this dish last night for me and my husband, and it was yummy. I served it with white rice. I was only able to marinade the chicken for an hour, but I bet the longer you leave it, the better it tastes.
ReplyDeleteJust had this for dinner! Marinated the chicken for most of the day, but didn't use any jalepeno. It smelled great and tasted even better. We had it with rice and broccoli and the sauce complimented both very well. We'll definitely make this again!
ReplyDeleteThanks for posting this. I'm Filipino and I love Chicken adobo. I'll have to try your recipe. I've never used low sodium soy sauce before or vinegar in my adobo.
ReplyDeleteYou'll love it!
ReplyDeleteShould we use light or dark soy sauce?
ReplyDeleteDark, but I'm sure light would taste good too.
ReplyDeleteOk...my dad was stationed in the Philippines when I as a little girl....This recipe truly hit the mark...I love that sweet salty tangy flavor of this chicken...Thanks so much Gina...Love it!!!!!
ReplyDeleteI am a Filipino and my mom cooks the best Adobo. She use red wine vinegar and she stir fries the chicken in olive oil and more garlic after the sauce has reduced then she puts fresh Thai basil to it.
ReplyDeleteNo stir frying in olive oil over here (to keep it light) but I love the idea of Thai basil! Thanks for sharing!
ReplyDeleteDoes using thighs affect points value on the chicken recipes?
ReplyDeleteIt might, I would check recipe builder.
ReplyDeleteI am Filipino and I have to say this is pretty close to the original version. Of course adobo is a very regional dish in the Philippines so it does vary from region to region (or should I say island to island) but this is close to what I grew up eating. I'm happy to know I can eat my own delicacy and know the point conversion!
ReplyDeleteI love your website and thank you so much for the wonderful recipes!!!!
I made almost the exact same dish a few weeks ago in my slow cooker. It was AMAZING! And the leftovers were ever better. :-)
ReplyDeleteI can't wait to make this recipe! I used to work for a Filipino family and always got to eat their adobo! Thanks for this lightened version!
ReplyDeletei made this tonight for dinner! it was delicious! i didnt have peppercorns. used black pepper instead. thank you! another amazing recipie!
ReplyDeletei'm filipino and i had no idea this was a low cal meal. super excited about it. and i always skin the chicken too!!! i always add onions to mine and use vinegar from an asian market and reg soy sauce. and the hard boiled eggs in it is awesome too!!!
ReplyDeletei'm thinking of making this tonight or your asian glazed chicken (which is very similar to chix adobo)!
I was always taught that dark chicken was bad, white chicken is good....is this a false claim? I notice several of your recipes have thighs and legs.
ReplyDeleteThanks for all your comments!! I truly love this dish!! It's a regular in my kitchen!!
ReplyDeleteThere is nothing bad about dark meat, it's just a little higher in fat, but you can trim all the fat off and remove the skin and you're good!!
So I made this tonight and it came out fantastic (I'm Filipino so I know how it should originally taste)!! I made a separate marinade and the actual ingredients I simmered with the meat, after I seared the meat first. I have to say, I usually use Coconut sap vinegar and regular soy sauce but the apple cider vinegar and the low-sodium (I love Trader Joe's)soy sauce works beautifully!!
ReplyDeleteLike the other person who made a comment, I also started out with onions with the garlic because that's what my mom and grandma always started with. I made mine with skinless thighs with the bone because the bone definitely makes a big difference in flavor. Pretty darn close to my mom's and grandmother's =D
LOVE LOVE LOVE your recipes!! Thank you so much!
My friend Liren is also Filipino so it does not surprise me that this is spot on, along with my skinny tweaks! Glad you enjoyed it!
ReplyDeleteThis was INSANELY delicious. I actually browned the drumsticks in some hot olive oil while the sauce reduced at the end. Then I cooked some couscous with stock in the same pan I browned the chicken in, the brown bits stuck to the bottom added so much flavor to the couscous. Grilled up some asparagus. It was a hit at my dinner party.
ReplyDeleteWe will be trying this recipe tonight. Looks delicious, I will let you all know how it turns out. Thanks for the recipe
ReplyDeleteSo I used this recipe and my chicken came out great. I really enjoyed it. It was so tender and the jalapeno made it have just a hint of hot. Thanks for the recipe, I will be trying more out soon. :)
ReplyDeleteThis was amazing! It was so easy to make and tasted wonderful. My roommates and I are getting healthy and eating our way thorough your recipes, Julia/Julia style. Thanks Gina for allowing us to eat so well and loss the weight!
ReplyDeleteWe LOVE this!!
ReplyDeleteDo you seed the jalapeno before chopping, or do you include the seeds in the marinade?
ReplyDeleteI am filipino and love adobo. This was a hit with my family. The same great taste without all the fat! We left out the jalapenos though.
ReplyDeleteI have this cOoking on the stove right now. After reading all these reviews and smelling it cooking Downstairs I'm starting to get really excited! I've been using this website a lot lately. It never hurts to eat healthier! I'll continue to comment on the recipes I've tried. As well as Leave a final review for this one once I try it!
ReplyDeleteI've made this with boneless thighs but I think keeping the bone on adds to the taste.
ReplyDeleteWell this came out alright for me..: but it was my fault. I read the recipe wrong also and only added 2 clove of garlic. Then I got sidetracked and burnt it! So I remade the sauce and it was okay. I want to make this again.... The right way!
ReplyDeleteHi Gina, I've been bookmarking your recipes and following your blog for a while now but this is the first one I've actually gotten round to making and it's absolutely amazing! Great flavours and I served it with rice and mixed vegetables so it's all round healthy!
ReplyDeleteYou have the best healthy/weight watchers blog out there so thank you very much for it :)
Isn't it!! This one is a regular in my kitchen!!
ReplyDeletemade this tonight in crock pot, delicious!
ReplyDeleteMaking this tonight w/ black pepper & only 1/2 of a jalepeno to see how the fam likes it! Will serve it over brown rice w/ microwave-steamed broccoli. Can't wait!! We love your recipes!
ReplyDeleteI made this for dinner tonight..was yummy.. I only had 3 drumsticks and doubled the liquid except for the water...used ground garlic and a lotta ground pepper and a few jalapeno's ... I'll for sure cook this again.
ReplyDeleteI also cooked for 30 mins with the lid and 10 minutes without since I had less chicken than the recipe.. I let marinate for about 2-3 hours
I am so glad to see so many of you liked this dish... there never goes a day without this on our table. Simple, easy, and so good. I am a Filipino and I love cooking as well.
ReplyDeleteI am constantly checking your website for recipes. I am into quick and easy cooking... great for working individuals like me.
Your Filipino recipes make me so Happy!
ReplyDeleteHi, Gina. Will you double check the Points+ value? I just put the recipe in recipe builder and it gave me 5 Points+. Regardless of the points, this recipe is amazing! I made this a few nights ago and it was a hit. I know I should make some of your other recipes--and I will--but I'm making this recipe again tonight. Thank you!
ReplyDeleteThis dish was amazingly good. My picky hubby really liked it and my 3 year old ate 2 legs after I had to convince him to try it. I love that it was quick and easy. Thanks again!
ReplyDeleteIsn't it yummy!? This is now a regular in my home!
ReplyDeleteI never knew making Chicken Adobo would ever be this easy. It tasted amazing. I am going to make it with thighs next time tho, but wow. So good! Thank you! =D
ReplyDeleteI LOVE this recipe. Have made it at least five times and it's a hit. I was a little afraid of chicken legs -- but they are perfect, and really very easy to shred after simmering. Over rice with a streak of sriracha,it present a beautiful company-worth dish!
ReplyDeleteGina,
ReplyDeleteAlways looking for low-cal recipes and because my family loves culturally diverse food, I knew we had to try this one. I made mine with 3 lbs of boneless, skinless chicken breasts (no one here likes dark meat), prepared the recipe according to your crock pot instructions. I cooked it on low for about 5 hours, turned it down to "warm" for 2 hours and about a half hour before serving, turned it back up to low to make sure everything was nice and hot. Served it with brown rice made with 95% fat free chicken broth in my rice cooker and steamed broccoli. Kids said they would eat it again and hubby RAVED about it! Thanks Lady!!! Excellent taste, amazing low-cal addition to anyone's diet! My siamese cats were crowding hubby's plate because they wanted a taste too!
Another fantastic recipe!
ReplyDeleteI am SO EXCITED to use this recipe! My boyfriend and his family are from the philippines, so I've grown to love all of the food, but this is by far one of my favorite dishes(:
ReplyDeleteI can't wait to cook this for everyone, THANK YOU! :D
I am a Filipino and i just made this one for dinner tonight! My husband who is an American loves this dish and told me it is his favorite dish that i cook.
ReplyDeleteSometimes you can put pineapple chunks with the chicken if you want something kinda sweet, others put potatoes or hard-boiled egg. But however you want to cook it, it always taste yummy!
If I was to make this in crock pot, would I let it cook for 8hrs on low??? I realllly wan to make this but my schedule is so busy that my crock pot has become my personal cook!! hahaha
ReplyDeleteThat should work!
DeleteLove chicken and pork adobo. My mom is full Filipino and does variations of this, sometimes throwing in some potatoes. It's not a very colorful dish so sometimes she threw in frozen peas and chopped potatoes, and with the pork she throws in potatoes and chopped red pepper...probably some ploy to get me to eat some veggies when I was little but I still love it 30 years later. I love the sauce and always make extra to spoon over my rice.
ReplyDeleteI love Adobo! I lived in the Ohilippines for a few years & made/ate this regularly. We always used white vinegar & added onions & sometimes even bell peppers. Yum! Darcy
ReplyDeleteMade this earlier this evening following your recipe since it's a bit healthier, and it tasted very similar to my father's chicken adobo! Loved it (and my boyfriend too), thank you for sharing. :)
ReplyDeleteYum! I love chicken adobo and always try different recipes. Your recipe is very similar to mine, can't wait to try it, thanks!
ReplyDeletehttp://www.cookeatdelicious.com/filipino-recipes/filipino-chicken-adobo-recipe.html
Oh my goodness!!!! This was amazing. We cooked this tonight I excluded the jalapeno and added 1 large shallot finely diced. Threw the whole thing in the slow cooker on low for 6 hours (my slow cooker is rather quick). Served it with rice with a few big handfuls of finely cut spinach stirred through the rice.
ReplyDeleteLiterally have this in the pot right now and my mouth is watering. If it tastes half as good as it smells, it is going to be awesome! Just one more of your recipes that I've tried.. based on those I know I will not be disappointed!
ReplyDeleteWell this is cooking as I write and smells Devine! Gina, you are amazing! I have always loved your site and you never cease to amaze me! Thank you so much for all you do
ReplyDeleteCould this be done using turkey?
ReplyDeleteAs a Filipino who cooks this dish, YES YOU MAY!
DeleteOne of the ONLY things I miss about my Filipino ex-husband is his family's cooking! I wish I'd gotten all their recipes. This adobo is exactly like theirs! Thanks. ;)
ReplyDeleteHi Gina!
ReplyDeleteTry posting a String bean adobo recipe. I want to know your version!
Thanks
I made this recipe with my husband and was shocked at how good it was. We are both working really hard to lose weight!! We marinated the chicken overnight, which really allowed the flavor to get into it. I am not a big teriyaki, soy sauce flavoring fan so I wasn't sure if I was going to like this. My husband came up with a really ingenious addition to the recipe, after the chicken is cooked he took some water (maybe a quarter cup) and some honey (couple of tablespoons). He poured the honey into the water and mixed it to dilute the honey some and poured the honey/water mixture over the chicken it was like a glaze, it made the chicken taste sweet and savory.
ReplyDeleteI threw all the ingredients in a crock pot on low for 8 hours, it was great!
ReplyDeleteDitto above (crock pot) and it was "I can't stop eating this" good!
ReplyDeleteWondering if dry bay leaves will work or does it need to be fresh bay leaves?
ReplyDeleteI've only made this recipe once, but it was amazing! I am going to make it again soon. I always wonder about the authenticity of ethnic recipes when I make them. I work with several Filipinos, and I am lucky enough to have had homemade chicken adobo from two of them. This recipe tastes the same as theirs, if not better! Excellent, excellent recipe!
ReplyDeleteAny tips to remove the skin from the chicken legs more effeciently? That's pretty time consuming.
For anyone looking to make this in the crockpot - I cooked on low for about 4 1/2 hours and it was perfect. Cooking for 8+ will make the meat fall off the bone, but personally, I like my drumsticks to still be a bit firm so I can pick up and eat. Try it!
ReplyDeleteHas anyone ever made this using a whole chicken and a pressure cooker? I was thinking about using double (or even triple) the amount of liquid. My hubby is not a dark meat fan so I'm trying to please everyone! Thanks for all of your help.
ReplyDelete