Filipino Chicken Adobo

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Filipino Chicken Adobo
Recipe By: Josephine Doroja
Servings: 3 to 4

2 1/2 lbs drumsticks (bone in / no skin)
1 cup raw-unfiltered apple cider vinegar
1/2 cup low sodium soy sauce
1 tbsp ground coriander seed
1 tbsp oregano leaves
1 tbsp ground cinnamon
1 tbsp crushed red pepper
1 tbsp garlic powder
2 pcs bay leaves
1/2 tbsp freshly ground black pepper

Set the stove to high heat.
Put all chickens on the pan.
Add all the ingredients.
Bring it to a boil.
When it boils, set the stove to medium-low heat.
Cover the pan, and leave a very little opening.
Simmer it for about an hour, or until all the chickens are cooked.
The sauce should be reduced down.
Filipino Chicken Adobo is best served over rice 🙂

Kain na po!

Friday Food – Mango Chicken Curry

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Papa and the pets watch me make Mango Chicken Curry.  It’s a staple in our house and I like to make larger batches to have on-hand for a few days because curry flavors continue to develop in the fridge, so, it’s really does get better the next day… BONUS!!  I show each step beginning with prepping the vegetable, cooking the chicken and plating the finished meal and ending with a Friday Food Review from Papa.

Click the photo to download a PDF copy of this recipe

Mango Chicken Curry