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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

2 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!


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