Adobo Chicken


5 pounds cut-up chicken skin on
4 tablespoons oil
2 whl garlic cloves crushed
1 tablespoon mono-sodium glutomate
1/2 cup vinegar
1 teaspoon salt
4 tablespoons soy sauce


Saute garic in oil until brown. Mix all ingredients in a bowl. Put chicken in a pan with garlic and brown it. Mix other ingredients; pour them in the pan. Bring to a boil. Cook uncovered until chicken is tender and sauce is thickened.
This recipe needs NO water. Serve on rice.
Karen's Says: Since I spent the first 19-1/2 years of my married life out of the United States, our holiday traditions are a little different than most - traditional for us meant the dishes we liked the most from all of the various countries we lived in. Each dish brought memories of the people who shared it with us, or of a place that we once knew intimately, but was now only a pleasant memory.
This recipe was given to me in Torrejon, Spain, just before the birth of my oldest daughter, 23 + years ago. Jan Neeley, who's mother is from the Philippines, gave this to me as an authentic recipe. We look forward to having it every Thanksgiving.


Alisa Escanlar's picture

you can enhance the flavor of this dish by adding 1-2 pcs. of laurel leaves and some whole black peppercorns. I dont use MSG and it's still wonderful without it.



1.0 servings


Thursday, December 3, 2009 - 10:14pm



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