Recipe by Mercedes Morgan
This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly.
Top Review by Countrywife
This is very much like a recipie I clipped from a magazine years ago. It was lost in a move several years later. Yes, I know, I should have put it on a card in my box. It is now. I'm thrilled to have it back. DH loves it, DD has negative comments every time I fix it. It's O.K. She gets sausage and eggs when we have it. I fix this usually once a week. I stock up on pork shoulder when it's on sale, but chicken is delicious too. I serve it with fruit salad and steamed rice with cilantro.
- 2 1⁄2 lbs chicken pieces
- 3 -4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
- 1⁄3 cup white vinegar
- 1⁄4 teaspoon black peppercorns, cracked
- 1 bay leaf
- 1⁄3 cup soy sauce
- 3⁄4 teaspoon salt (or to taste (I leave this out))
- to taste vegetable oil (for sauteing) or to taste vegetable oil cooking spray (for sauteing)
- 3 -4 medium potatoes, cut in 1 in. pieces (optional)
- to taste water (to cover)
Directions See How It's Made
- Combine all ingredients in a deep glass or stainless steel sauce pan.
- Bring to a boil over medium heat, then reduce heat to medium low.
- Cover and simmer for about 30 minutes or until the meat is very tender.
- Gently turn the meat occasionally during the course of cooking.
- Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
- Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
- While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
- I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.