Chicken Adobo

This is another version of the Philippine chicken Adobo:
Marinate the cut chicken meat in a mixture of coco vinegar,
soy sauce(just enough to give brownish color when cooked),
 minced garlic, freshly ground black pepper and a little
amount of fish sause to taste for 30 -45 minutes. The longer, the better. Bring it to boil ultil meat is tender and a little bit dry. Add a little amount of coco oil, increase the heat a little to fry.

I have been making this recipe for a while now and love it!! But tonight I am going to try it with tomato sauce! Thanks Rio!

Rio,
Your Dad’s version was amazing. Thanks for the tip on the tomato sauce!

sorry, I forgot to add I WILL DEFINATELY TRY THIS VERION WITH THE COCONUT VINEGAR!!!  It’s sounds like a vinegar I will LOVE…thank you for the recipe.

I made this chicken for dinner and it was delicious! I used all ingredients sans worcestershire sauce. I had it with brown rice and asparagus instead of broccoli but of course you can virtually use any green veggies with this dish. My daughter loved it and she is a picky eater. Thanks for the recipe! I will definitely be making this dish again!

It’s just for this version. The Filipino Chicken Adobo isn’t a very strict recipe; usually each person has their own version. But the “base” ingredients are always oil, vinegar, garlic, ginger, bay leaves, salt and pepper, and soy sauce. Fish sauce isn’t in the traditional recipe and isn’t used unless you’re adding it as personal preference. In this case the “personal” ingredient is Worcestershire sauce.