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2026-01-30T11:55:09Z

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{{#seo:
|title=Adobo sauce recipe, Cooking with chillies
|titlemode=replace
|keywords=#chicken #vinegar #balsamicvinegar #onions #bayleaf #adobosaucerecipe #soysauce #ricevinegar #bones #blackpeppercorns #browning
|hashtagrev=032020
|description=Apparently adobo sauce is one of the first dish that Filipinos learn to cook
}}

Apparently [[adobo sauce]] is one of the first dish that Filipinos learn to cook.

You could also use [[pork spare ribs]] for this dish.

The traditional Filipino dish uses suka vinegar, but as that's not likely to be available in Europe, we have substituted it with [[balsamic vinegar]]. [[Rice vinegar|Black rice vinegar]] is also a very good substitute.
{{recipesummary
|TotalCalories = 1747
|PortionCalories = 436
|DatePublished=2nd January 2013
|Author=Chef
|Servings = 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 5 minutes
|CookTime = 35 minutes
|Image = [[Image:Chicken adobo.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Very nice with chicken wings''

4.7/5 

Made this with Danyu Chinkiang vinegar and it was perfect.

 [[User:Klapaucius|Klapaucius]]
</tr></td>
</table>

{{RecipeIngredients
| 1 kg Selection of [[chicken]] legs and thighs, with [[bones]] and skin, for four people
| 8 teaspoons [[balsamic vinegar]]
| 8 teaspoons [[soy sauce]]
| 1 finely sliced [[onion]]
| 4 [[garlic cloves, peeled and crushed]]
| 1 whole [[bay leaf]]
| ½ teaspoon [[black peppercorns]], partially crushed in a mortal and pestle
| [[Vegetable oil]] for [[frying]]
}}
===Method===

{{RecipeMethod
| Sear the [[chicken]] in a hot pan for about 4 minutes, [[browning]] the legs and thighs. Leave them in the pan
| Turn down the heat and add some [[oil]], add the [[onions]] and [[Garlic|garlic]] and soften the [[onions]]. When they are translucent, add the [[vinegar]]
| Let the [[vinegar]] almost [[boil]] away before you stir the pan
| Once the [[vinegar]] has reduced, add in the [[soy sauce]], [[bay leaf]] and [[pepper]].
| Cook until the [[sauce]] has reduced more and the [[chicken]] is properly cooked. Real adobo should be on the dry side
}}
===Serving suggestions===

Serve with [[plain boiled rice]]
==See also==
* [[Chilli sauce|Many other chilli sauce recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Chilli pepper recipes]]
[[Category:Oriental cuisine]]
[[Category:Dips and sauces]]
[[Category:Marinades dressings and butters]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Spices|Adobo]]
[[Category:Spicy recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/onions|#onions]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/adobosaucerecipe|#adobosaucerecipe]] [[Special:Search/soysauce|#soysauce]] [[Special:Search/ricevinegar|#ricevinegar]] [[Special:Search/bones|#bones]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/browning|#browning]]
</code>

Adobo sauce recipe - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"