Just to clarify, this is not an authentic Filipino recipe. Although probably still good, please look elsewhere if interested in real Philippine cuisine. Typically, chicken adobo is made with vinegar, soy sauce, garlic, salt, and bay leaves.
This looks good but 1 package of chicken breast is not helpful at all! what about the weight?
Pretty good, but not authentic adobo. Adobo can be with any meat, it just must include vinegar, lots of pepper and garlic, and bay leaf. Still enjoyed this variation.
This yummy dish is very similar to the "steffau" (sp?) served in Guam, right down to the carrots & potatoes (you can also use sweet potatoes). Guam & the Philipines share much culturally, and this recipe is really just a little differently-seasoned version of adobo...in fact I prefer it this way. Probably each Filipina cook has her own version based on family preference & what ingredients are available at the time, so no need to fret about "authenticity". It turned out delicious for me!
Another variation is to combine pork flesh with the chicken. A good side dish when I serve adobo in Europe is tossed green salad with raddish and a good soup to go with it is chicken stock with vermicelli or glass noodles. Any more questions serving this dish, ask me ! Polar Bear
We had this last week. We all loved the flavor. We shall be cooking this often. I used oregano as it was on hand. Bella