Classic Chicken Adobo I Made It

Classic Chicken Adobo

pointsevenout 11 years ago

Recipe by Kristeta126: Classic Chicken Adobo
Lots of flavor in this soy marinated and water simmered chicken.
Cut up a whole chicken and used half of it for the recipe. Wing, thigh, drumstick, and breast. Froze the other half for another use.
All but the breast was done in the required time. Had to fillet the breast and let it continue to simmer while the other parts were devoured. Breast was done at that point. Think I'll leave out the breast next time and throw in an extra leg, wing and thigh. The breast cooked up as tender and juicy and the thigh.
Take it easy on the salt as the soy provides a lot of it.
No pic. It looks just like the recipe pic.
Nice easy recipe. Once simmering one can walk away from the stove without fear of running out of simmer solution.

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lovebreezy 11 years ago said:

Guess I'll have to look up the word ADOBO because I thought it was an ingredient and it wasn't listed. Perhaps it's a cooking style. This isn't a very pretty dish but it does sound tasty.
Okay, so it refers to a marinade, which this recipe is. I just always knew it associated with a chile pepper. Learn something new every day.

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pointsevenout 11 years ago said:

That was my misgivings too!

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mommyluvs2cook 11 years ago said:

I thought the same as you guys about it missing a certain ingredient to be adobo. I went to AR and checked out about 5 recipes and they all have close to the same ingredients. They all have the soy, vinegar and garlic with slight alterations with the rest. Good sounding recipe though!

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pointsevenout 11 years ago said:

I'm making this again with just leg and thigh quarters. Almost chopped up a chipotle in adobo sauce to go in the marinate, but didn't.

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mrpiggy 11 years ago said:

I make adobo quite often. Filipino version, which is a dish. I guess "adobo" can be several things. A dish, a seasoning, and a sauce. I recently discovered the sauce, which is a mexican sauce which is really good and spicy. I have not tried the seasoning. But I do love me some adobo.

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