I found the base recipe on allrecipes.com and made a few adjustments to make it SB friendly. If you're on Phase II, it goes great w/ some brown rice and sugar snap peas. YUM!!!

OMFG...I just made Chicken Adobo and it was frigging AWESOME!!! This recipe was tweaked just a little to make it SB friendly (it called for vegetable oil and a whole chicken...I used EVOO and boneless skinless chicken breasts since dark meat is not allowed). Oh, and mine looks a WHOLE lot better than the picture w/ the recipe!!!

This is a Phase I recipe as long as it's served on it's own. If you have it w/ brown rice, of course, it makes it Phase II.

Chicken Adobo



Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 6

"This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice."

Ingredients:
2 tablespoons Extra Virgin Olive Oil
3 lbs boneless skinless chicken breasts, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper
1 bay leaf

Directions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

And this is what mine looked like:

Yum, that looks good, and it seems easy to make! I have all the ingredients on hand except for bay leaf, which I could easily get. yum!

It was really easy...and I got the bay leaves at Kroger for less than $2.

Making this again tomorrow w/ a side of steamed broccoli and brown rice. YUMMERS!!!

Made for dinner on Tuesday. Loved how easy it was but found it a little too salty for my taste - hubs loved it as is - might have to play with it a little as I liked the salty/tangy flavor of the soy/vinegar. We served it over ff refried beans to 'hold' some of the sauce which worked really well.

Thanks for the recipe!

A lot of people said it was overly salty for them. I didn't think it was and I don't eat a lot of salt. *shrugs* Maybe a little bit of Splenda would help cut the salt???

Now that's what is for dinner!

i thought adobo had peppers in it and was spicy?

Traditional adobo has whole pepperCORNS in it...maybe that's what you're thinking of???

Adobo actually just means 'sauce' or 'marinade' in Spanish. Adobo refers to stewing in vinegar for Filipino cuisine.
There are so many variations...kind of like BBQ sauce - everyone has their favorite flavors, KWIM?

Maybe you're thinking of the spice called Adobo by Goya? I haven't used it but I think it is heavy on the pepper.

I think if you wanted spicy that some red pepper flakes would work really well with the flavors. We've been eating so many 'spicy' dishes this week (& I feel like I'm on bean overload, lol) that I just went as written but used a heavy hand on the pepper.

I think next time I might just reduce the soy a little or add more chicken. Hubs loves saltier flavors so he wants it again.

I made this for dinner tonight and really liked it. I didn't see this recipe and used the one from the 365 crock pot blog, but it's very close. I just used 10 black peppercorns instead of the ground pepper, red wine vinegar, and chopped fresh garlic instead of powdered. I also did it in the crock pot, and in the bottom of the pot I put shredded carrots and cabbage along with the onion. The pickled veggies at the end were really good! Since I used frozen chicken pieces, I didn't brown them, so no oil. I am not a heavy salter, and I didn't find it too salty.

I made this last night and the flavor was really great but just too salty. I am not sure how to get rid of the saltiness? I will experiment with it because it was certainly flavorful

Mmm, I love adobo
My mommy is filipino, so I guess I'll just ask her to cook up a pot tomorrow for dinner :3

The smell of simmering adobo makes me salivate. It's on the crock pot...except I use more apple cider vinegar than usually called for and extra garlic. Great over quinoa in p2. Tonight, it's by itself in a big briney bowl. Yum!