Chicken Adobo

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Is it too dark to look scrumptious? That is how I remember Mom’s adobo as a young child – mean and dark. Surprisingly, A loves it this way, too. So join me and delve into the dark side of adobo.

Chicken Adobo
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pinoy adobo
  • 1 kilo chicken wings
  • 4-5 tbsp of crushed garlic
  • ½ cup of vinegar
  • ½ cup of soy sauce
  • 1 bay leaf
  • 10 pcs of peppercorns
  1. Combine the chicken with all the ingredients and mix thoroughly. Marinate overnight. (Or marinate for at least 2 hours.)
  2. Pour chicken and marinade into a pan and simmer without stirring for about 10 minutes.
  3. Then continue cooking with occasional stirring until the sauce dries up.
  4. Add cooking oil, sprinkle with few drops of soy sauce and saute for another 5 minutes or until brown. Transfer to a serving platter.
Scoop a big bowl of rice and throw into the pan. Add a dash of salt and mix ‘em with the sauce that sticks to the pan. Serve hot with chicken adobo. Sinfully oily yet yummy! Marinating time not included in the above cook time.


Related link:
How to Cook Adobo? Lemme Count the ways…

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

16 thoughts on “Chicken Adobo

  1. iska i do love cook this kind of adobo..but its kinda good way of cooking….almost the same way of mine…thnks a lot…wow……they really like it…thnks iska ur my angel… you believe that one of the secret of cooking is your heart and your soul…i mean your mood in cooking will reflects also the taste of your food….correct me if im wrong…thnks a lot …again and again.

  2. Hi there! I’m writing a blog entry about Filipino food and I’ve used your adobo picture. I hope you don’t mind. I’ve added photocredits to the entry so people know that the pictures aren’t mine. LOVE the blog by the way!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge