Dining and Cooking
American Recipes

Easy Authentic Chicken Adobo At Home



The Greatest chicken recipe of all time? Maybe so….It’s also one of the easiest chicken recipes of all time.

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Recipe: https://www.joshuaweissman.com/post/perfect-chicken-adobo

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48 Comments

  3. Patrick Catacutan

    You dont need DarkSoy, replaced it with 2 spoon of oystersauce, put a small amount of sugar, so it will have a sweetness, ur adobo is too dark ^^.

  6. JĆ Escolàstico

    You give JUSTICE to our traditional dish ADOBO JOSH. upon seeing it… It really looks DELICIOUS!! ❤Thank you for showcasing our all time favorite dish.. I am also a great cook of adobo. lovelots from the Philippines.

  8. Iris B

    At the time of 0 electricity, this is the dish to cook. Guaranteed no spoilage day after even 2 days. Just reheat. Requires only a screen cover to ward off the roaches which is attracted to the aroma too.

  12. Minda Diaz

    Filipino here. I love your version of adobo. Dark color indicates deeply absorbed flavor. Well done!❤

  13. Rommel Sotto

    Hmmm. No need for left over recipe, put in fridge and re cook the next day. Its even better than fershly cooked

  15. Geri Navarro

    You make great Filipino food for a white guy, Lol. You don't need Jesus.

    You should see Rachel Ray's version of adobo chicken, garlic fried rice and Uncle Roger's reaction.

  19. Nisa Wils

    You got it %100 looking good. You can add bell pepper for sweetnes and colors for plating. Finaly two people, that made adobo in the right way. Not wierds shit of celatro or parsley, Almost give me a hearttack.

  22. Murrowboy

    I don't know maybe my fire is too high, but it's simmering for sure. Lowest possible eat, no bubbles. Still the chicken keeps breaking apart.

  24. Dolce Passmore

    Can someone help me? I just too the chicken out after covering it and cooking and turning it but my sauce is still soupy? Its not a glaze

  26. Artyom Parner

    I'm from Davao city , Philippines, you don't need to drown youR meat into a soy sauce if you cook ADOBO. you don't need to marinate it. In Philippines, we usually fried the meat first with just salt and ground peepers, after taking out the fried meat. Saute the peppercorn first so you can easily eat it after cooked, then followed with many garlics as you wish, red onions then the fried meat. next bayleaf, ground peppers, dried BANANA BLOSSOMS, soy sauce, sugar and simmer it for 15 minutes then gradually add salt and MSG for taste after 30 minutes then wait until the water becomes a sauce and not a soup.And one thing, don't add any fancy european condiments….AND IT REALLY GOOD IF YOU SERVE IT THE NEXT DAY RE-HEATED….THAT'S SIMPLE

  27. John Syvertsen

    As a Filipino who has made this every day this is a great recipe it keeps its simple like adobo should be but still buipds on the original recipe

  29. Melsa Ducut

    Binge watching your videos. I gotta say, you've inspired me to cook.

    Question for my fellow Filipinos, gaano kadaming datu puti vinegar katumbas nung nilagay niyang rice vinegar? 1:1 ba? Mas maasim datu puti eh. Yung palm sugar, brown sugar gagamitin ko. Hehehe.

  33. karmakameleon113

    Who else puts boiled eggs in their adobo? Quail eggs are where it's at but those are hard to come by in my area so regular old chicken eggs it is for me- they work just as well though.

  38. Cecilia

    This recipe is LEGIT. The only way I could make it better is to add chicken liver and hard boiled eggs. That's the way we make it at home.

  42. katarriea

    My family likes to eat adobo with ripe banana in the side 😊

    Sometime we also put in boiled eggs while it cooks! And like some others have mentioned, potatoes are added.

    My grandmother passed down a recipe that includes tomatoes. She called it “adobo an tanda”

  44. Brendan Selly

    This worked out great first of all. I had a good amount of adobo sauce left over probably because I had all drumsticks and no thighs. Hear me out: I was looking for a way to spread it out a bit for leftovers and I added more rice and coconut milk. Amazing! Adobo has such strong flavor so it's easy to spread. I know this is probably sacrilege, but I'd highly recommend experimenting.

  46. Nicklefritz

    So I just made it. Yes it's pretty good and worth a try. But I have some feedback for everyone. Try to have as little sauce as possible on the chicken when you sear them, I had too much sauce and it burned to the bottom of my Dutch oven. Also, it doesn't need to be that thick. I added corn starch and boiled it longer than he suggested because I wanted a thick sauce. But this infused the chicken with a flavor that was pretty strong. Next you should strain out the aromatics before serving, we got a bunch of peppercorns which gave a very strong pepper spice taste.

    Summary:
    1) Pat the chicken dry before Browning.
    2) Strain your aromatics out after the hour of cooking, just before you start reducing, add the sauce back to the pot, and reduce to desired doneness.

  47. Cris Osil

    you can also cook both chicken and pork together, same procedure.

    you can also add a couple of hard boiled eggs on your adobo. boil the eggs for 8mins so the yoke is not fully cooked. remove the shell then add it to your adobo right before its done.

    edit: you can cook adobo as much as you like, it will not spoil easily, you can keep the leftovers for days and its still good.

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