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Chicken Adobo November 12, 2008

Posted by marksun in chicken, Filipino, stew.
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My adobo with new hints from master adobo artist and my friend Lilly   Apr 07

These are the ingredients necessary for a great adobo – you need to play with the proportions – if you hit the magic formula – please get back to me!  Lilly does not use garlic and I don’t know about black pepper either.  I usually add whole peppercorns or cracked pepper to adobo.

In the past I have added beer to adobo recipes and as usual reduce everything down to the rich goodness of chicken fat in the bottom of the pot.

The ingredients are placed all at once into a large pot and once it gets going, cook covered evenly on medium low heat.  The flavor will be better if the skin on the chicken is left on to produce some fat for the gravy at the bottom.  There will not be a lot of liquid left over but I like the meat moist and tender and not dry.  Never burn the adobo!

ginger

bay leaf
achote
rice vinegar
brown sugar
cinnamon stick
thai basil
chicken pieces cut up

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Comments»

1. tanyaregala - June 23, 2010

Hi Mark!

This looks really yummy!

I’m compiling a list of all the different ways to cook adobo in a quest to find what a true filipino adobo is today, and I’m happy to include your adobo recipe in my article at http://kumain.com/1001-adobo-recipes/. I hope you don’t mind the link from my site to yours =)

Keep in touch!

marksun - June 30, 2010

Tanya – great idea – wonderful project… I’ll be visiting! Aloha MS


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