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Auntie Lynn’s Supah’ Ono Chicken Adobo

Auntie Lynn’s Supah’ Ono Chicken Adobo

  • 2-3 pounds chicken thighs, thawed (not the whole 5 pound box)
  • 3/4 cup Apple Cider Vinegar (very important! Don’t use any other type of vinegar!)
  • 1/3 cup Shoyu
  • 1/2 white onion, sliced or chopped (optional)
  • 2 large cloves garlic, minced
  • 1 tsp. ground paprika (the key ingrediment!)
  • 1 Bay Leaf
  • 1 tbsp. black peppercorns
  • Salt and pepper to taste

Add all ingredients in a pot and bring to rapid boil, then reduce to medium-low and cook until chicken is tender and well permeated with adobo sauce. Serve with rice and enjoy!

I swear, this is the best Chicken (or pork, if you so choose) Adobo recipe you will ever try, thanks primarily to not just the Apple Cider Vinegar, but that ground Paprika, the “secret ingrediment” which adds this awesome earthiness and savory element to the dish. I tried this first-hand, personally made by and shared with me by Auntie Lynn Vasquez, and HAD to have the recipe, it was THAT Masarap Sarap! If you want, you can thicken the “gravy” with cornstarch and water or flour. Up to you. Main thing, you give the Adobo that sprinkling of Paprika. Winnahz!

~ Pomai


10 thoughts on “Auntie Lynn’s Supah’ Ono Chicken Adobo

  • February 17, 2017 at 12:42 pm

    OK, TOTALLY not disrespecting your Auntie’s recipe here (it’s the “Bomb” :D) I’ve made it everytime I feel the need for some Adobo since you posted this recipe – Mahalo! It works GREAT with leftover Southern smoked pork shoulder BBQ by the way (just add chunks after assembling all other ingredients and simmering the sauce for a while – cook time is a lot less – I use Datu Puti vinegar instead of apple (not a fan)…  Anyway, I was putting it together tonight and I also had some extra bundles of long rice….. Well you probably know what came next. I left out the bay leaf, added a LOT more liquid and a couple of slices of ginger – even used Aloha shoyu – and some sugar and mirin. I gotta tell you it was EXCELLENT! I love vinegar anyway so the long rice absorbed all of that as well as the rest of the hybrid seasonings. I used some bone in and skin on chicken thighs simmered till falling apart for the protein.  The result? Adobo / Shoyu chicken long rice and it’s absolutely delish. I’ve got to add this to the potluck recipe index. Thanks for this recipe! It’s got that real “local” flavor to it.

    • February 18, 2017 at 9:32 am


      Interesting change-up in vinegar for your adobo using Datu Puti? Never heard of it, but I’m sure it’s great. I have this interesting Apple Vinegar (not Apple Cider Vinegar) from China, that my aunt got me. It’s more “fruity”, and great for making salad dressings.

      Never thought of turning leftover BBQ into Adobo. Curious how the smokey flavor works with that.

      Whatever the case, your interesting “progression” from Adobo, into “Adobo Shoyu Chicken Long Rice” sounds like it’s AMAZING! Try write down the entire recipe from start to finish, so it can be added to the RECIPES page here as “Haru-San’s Adobo Shoyu Chicken Long Rice”. Even better if you recreate it again, taking photos of each step, along with the finished dish. Dude, that would totally ROCK!

  • February 19, 2017 at 11:06 am

    Glad you think this has potential! :D I use Datu Puti which is a Filipino 5% acidity cane vinegar that – for my taste – is less harsh than good old Heinz white vinegar  for my adobo and Pinoy dishes as well as many other Asian ones. Not only because it’s authentic to the dish but I just think it tastes “MO BEDDA” in them :D The apple vinegar sounds interesting – what do the Chinese use it primarily for? Pickling, cooking, dressings? Dad’s family was very old line New England Yankee (Connecticut) and I know my Grandmother who was born in the 1890’s still made salt pork, apple cider vinegar, hardtack etc well into her 70’s often utilizing ancestral equipment to do so. My Grandfather had a share in an old cider orchard (also a maple stand) and besides getting cider for vinegar and drinking at pressing time, he also made homemade Apple Jack which was white lightning in a bottle with the proverbial “Mule’s Kick” to it. He made concord grape wine from his own vines too which apparently exploded so often after bottling he had to chalk up about 10 -15% to waste.

    The BBQ method I use is South Carolina style which is a whole hog / whole shoulder approach (I use a skin on butt end half shoulder) which emphasizes very slow cooking over glowing coals as opposed to smoking, burning hardwood – I learned it while I was stationed there in the late 70’s (don’t like the mustard based BBQ sauce popular there though) – so while definitely smoke tinged – it doesn’t have a very heavy smoky flavor. I also take off the skin after cooking and crisp it up over the coals for some SERIOUS crunchy chicharrones!  I normally use that pork for a variety of dishes including adobo and when I do I first simmer the sauce ingredients along with some chicken legs to add that unctuous fat to it. Then I cube some leftover pork into inch or so squares and add them at the very end to simmer gently for 10-15 minutes so they don’t come apart. I usually refrigerate overnight to really absorb all that good flavor. It turns out tender and TASTY! Not too smokey though  – just enough for good flavor.

    Give me a couple of days and I’ll put my steps into a logical sequence to post and the next time I make it I’ll add pictures. Had some today for lunch along with rice, fried Spam, and a new batch of Takuwan – Still “Da BOMB”!



    • February 20, 2017 at 8:26 am


      Ah, Datu Puti is Filipino vinegar. I remember a visit to Pacific Market out in WaipaHU!, where they have a huge selection of imported groceries from the Philippines. They have all kinds of Filipino vinegar, and of course Patis (fish sauce). I actually bought a vinegar from there that was derived from sugar cane as well. White plastic bottle with orange label, IIRC. IIRC, it was subtly sweet, but more acidic. I bought it specifically for making Adobo. To be honest, it didn’t really make that much of a difference. Auntie Lynn’s secret to adobo is Paprika! I tell you, now THAT makes all the difference!

      That said, authentic Filipino Adobo can be tricky, in how you balance the ratio of shoyu to vinegar, peppercorns and bay leaf, along with what brand and type of shoyu and vinegar you use, not to mention cooking method. At least that’s been my experience. I do know I like my Adobo “wet” (lots of sauce). Same for Dinuguan.

      Being your grandfather is from Connecticut, I take it you’re “hapa” Japanese Haole? Anyway, that Apple Jack stuff sounds crazy.

      How ironic you mention BBQ and whole hog over glowing coals, as I was just at the Lokahi Festival block party in Waikiki this past weekend, where they had this vendor named Dick’s Lechon, featuring Filipino style crispy roast pork. While not the whole pig, they would take the entire pork belly cut and roll it up on a spit rod. Then they slow-roast it turning (“huli-huli” style) on the spit over glowing coals until the skin turns crispy. Then they cut it into sections, then take that and deep-fry it in a wok for even more crisp and flavor. I sampled some and it was AMAZING! Seasoning was super simple; I think just salt.

      Yes, I’m looking forward to your very creative Adobo Shoyu Chicken Long Rice recipe! I’ll have to put it to the test and make it myself when I blog it!

  • February 20, 2017 at 11:33 am

    You’re right! The paprika is what makes all the difference here. I used to use a recipe from an old family friend that was a lot more “traditional “, but I gotta tell ya – from this far of a distance, your Auntie’s recipe just shines because of that paprika – I use Szeged imported Hungarian paprika in my version of your recipe because it’s what I use for cooking anyway and it fits the profile VERY well – consider this – Adobo is a modified Spanish dish anyway (Portagee too~!), with the proximity of the trade routes in the old days maybe Hungarian paprika was an ingredient in the original version of this?: Who knows? :D

    You right too about me. I’m “Hapa”, Dad was the classic story of the WWII Marine who fell in love w Hawaii and came back. He told me once  “You could actually SMELL Hawaii before you hit its shores because of the flowers and plants” (he came in on a troopship). He was one of the managers of the first Baskin Robbin’s stores in Honolulu too for what it’s worth… :D

    Okasan married him in Japan in the 50’s after 10 YEARS of courtship on and off during his time as a Marine being stationed there intermittantly since “nice” Japanese girls did NOT marry Americans (she’s is kinda a feminist for her time) :D but her family finally consented (my son Toshi is named after my Uncle who finally made the case to them – did I mention he was BIG Yakuza…? :D)) Dad could speak better Nihongo than most Japanese and it served him well in the community at the time. We used to live on Spencer St early on but I think our place got whacked by the H1. :D



    • February 20, 2017 at 1:17 pm


      Forget exactly who, but I remember a chef on a cooking show was explaining the difference in various Paprika, and how he prefers a certain one. It may have been that Hungarian Paprika you use. I know there’s smoked paprika, too. I think the earthy taste of the Paprika is what really compliments the flavor of the shoyu and vinegar in the Adobo. It seems to also help amplify the essence of the peppercorn and bayleaf, and of course the meat.

      So I take it you ate lots of Baskin Robbins ice cream as a kid. lol Not sure if you ever met KeithF in person (he’s in ‘Bama too), but I think he’s 100% Japanese. I believe he’s in the Army. Didn’t you say you were in the Air Force?

      Interesting how they could SMELL Hawaii while approaching on ship. Probably not like that anymore with all the development. Niihau, maybe.

      Your dad was pretty brave marrying the daughter of a big Yakuza. Especially back then. Lucky he kept all his fingers, not to mention life! ;-)

  • February 22, 2017 at 9:42 am

    That paprika really does make it. If you have a chance try a good quality imported Hungarian version in this recipe – they come in hot, sweet, and smoked. Those folks know what they’re doing after all these centuries! Did not eat too much B.R. as a kid since I was REALLY young at the time but I eat a LOT of Dave’s when I get a chance! :D

    Keith is up in Northern Bama in Rocket City (Huntsville) – He’s probably at Redstone Arsenal. I got a very kind invite for next time I’m up there since it’s the Wife’s home area. I was USAF but retired many years ago and I split my time between small town Bama and PCola FL (for mental health reasons!) :D.

    I gotta tell ya – every time I deplane at HNL I CAN still smell the islands – even w all the noise and pollution that flowery whiff STILL comes through! Uncle Toshi is actually still kicking and he made it pretty big during his “career’ – They still call him the “Sha-Cho”(my bad spelling of Nihongo for “President) in his hometown – He was pretty young when Dad and Okasan got married and hadn’t been “made” yet. Never lost a finger but he has to (on advice of the local police) vary his daily constitutional walks since there are still some “disgruntled” types out there… I kid you NOT! :D

  • February 22, 2017 at 10:06 am

    OK,  as promised – my “evolved” version of Pomai’s “Antie Lynn’s Supah’ Ono Chicken Adobo / Long Rice. Will do a better job next time I make it complete w pix.

    Very simple – I actually halved the meat for the recipe since it’s just the two of us but kept the liquid the same (plus some) for soaking up the long rice –

    Ingredients used were:

    1 pound skin on bone in chicken thigh (about 3 thighs)

    3/4 cup of Filipino cane vinegar or use apple cider vinegar to preference.

    1/2 cup Aloha shoyu or whatever you prefer

    1/2 cup sliced sweet onions

    1/2 cup pre-cut julienne carrot matchsticks (Green Giant in this case)

    4 large cloves of garlic smashed (LOVE that garlic)

    1 slice ginger (optional – I love it)

    2 tsp Paprika (I used Hungarian sweet paprika)

    1 tsp black peppercorns

    1/4 cup Mirin

    1/4 cup white sugar

    2-3 bundles long rice depending on how much liquid there is (I used just 2)

    Cook as directed above until chicken is ready.

    Remove chicken thighs and cool  slightly, add the carrots to the broth and bring back to a simmer. add long rice bundles and simmer 10 minutes or until done to taste (add hot water as needed since absorption will differ from brand to brand – you don’t want it too thick).

    Meanwhile remove skin and bones from chicken thighs and shred meat in in large chunks. When long rice is ready add chicken back to pot and heat through.

    Remove from heat and taste to adjust seasonings – depending on your preference it may need more shoyu, sweetness or vinegar to get that ono “mouth feel”.

    Serve with “choke green onion” in Pomai’s words :D with your favorite local sides and enjoy !



    • February 24, 2017 at 11:41 am


      Check your email (the one you use to post comments here). I need clarification on your recipe.



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