Chicken Adobo

I lived in Yellowknife ,NWT for 6 years after Murray & I got married.  While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!

A friend of my MIL, who is from the Philippines,  gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.

I will post the recipe as she gave it to me. Any questions just ask!


 1 regular size chicken (cut into serving pieces)

1/2 cup white vinegar

1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand

1 cup water

6 cloves of garlic, crushed

1 small onion, chopped

salt to taste (1/2 tsp)

black pepper


  1. Place chicken in a medium size pan, put in salt & pepper.
  2. Add the vinegar, soy sauce, garlic, onions & water. Mix  throughly.
  3. Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
  4. Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
  5. Serve hot with rice

 *** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.

 NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.