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.
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- add 1/4 teaspoon black peppercorns
- add vegetable oil or vegetable cooking spray (for sauteing)
- add 3-4 cloves garlic
- add 2 1/2 lbs chicken pieces
- add 1/3 cup white vinegar
- add 3/4 teaspoon salt (or to taste (I leave this out))
- add 3-4 medium potatoes, cut in 1 in. pieces (optional)
- add 1 bay leaf
- add water (to cover)
- add 1/3 cup soy sauce
- 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 forabout 30 minutes or until the meat is very tender.
- Gently turn the meatoccasionally during the course of cooking.
- Remove the meat from the sauce andpan-fry in a little oil until browned on all sides.
- Transfer to a servingplatter 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 themeat before adding the remainder of the incredients. I have no idea whatdifference this makes, if any.
- I adapted this from a recipe in PhilippineRecipes Made Easy, by Violeta A. Noriega.