May 3, 2011

Chicken Adobo!

I had my breakfast this morning around 10AM. We ran out of cooked rice and I had to wait for another batch. My viand was the canned luncheon meat and got around two cups of rice with ketchup. Then I remembered that I had to go to school for my enrollment. I decided to go to school after lunch. I thought I had my brunch at 10AM already, but because uncle said we're having Adobo for lunch, I just had to dig in. Adobo is actually a Spanish word for marinate. But in the Philippines, it is a process of cooking with vinegar, garlic, peppercorns, and soy sauce. It ranges from any type of food, from meat and to vegetables. Next to Lechon, Adobo is arguably the Philippines' favorite dish. 

Our family recipe comes in two versions, the dry one, and the saucy one. The saucy version, obviously had a lot of sauce, while the dry one, after boiling is simmered again for the sauce to seep into the meat for maximum flavor. I personally want the dry version, but the rest of us want the saucy one so we can drizzle it over rice. 

In this session, we will make the saucy version. 

1. Chicken, sliced into desired sizes.
2. Soy Sauce, 5 parts
3. Vinegar, 2 1/2 parts
4. Bay Leaf
5. Peppercorns
6. Garlic, peeled and sliced.
7. Cooking Oil
8. Water, 4 parts.

Procedure, the sequence for making adobo is Simmering, Frying, then Boiling. Well that's when working with meat. On vegetables, it would just be slightly simmering and a little bit of stir-frying.
1. On a pot, place chicken, peppercorns, garlic, soy sauce, vinegar, and bay leaves, then adding about four parts water.
2. Simmer it for about 15 minutes, then remove liquid and set it aside.
3. Add cooking oil on the bottom of the pot. Fry the chicken until it is brown.
4. When frying is done, turn off heat and let it cool for about 10 minutes.
5. Then pour in the sauce that you have set aside, then boil it for 30 minutes or to an hour. It's done when the meat is tender.
6. When done cooking, here's my personal add-on. Mix in three parts of Mang Tomas Lechon Sauce. This makes the sauce thicker and gives it a twist talking about the flavor.
7. Enjoy!

Related Articles


vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Mikko said...

It would be my honor. Thank you for referring me. More power and God Bless! :)

Mamoru said...

Hello Mikko.. You have a nice blog:)

I love Filipino Cuisine..

Mikko said...

@Mamuro, wow thank you! :) Filipino cuisine is the best in the world huh?

Thanks again and God bless!

Ben said...

I love Filipino adobo. My friend makes this and it's so delicious. Thanks for sharing the recipe.

Mikko said...

Try adding the Mang Tomas Lechon Sauce on the adobo's sauce, it's very delicious. :)

Popular Posts