How do you make Filipino Adobo?

Question

Recipes wanted, please!

THANK YOU!

Thank you! Thank you! You all are awesome! :)

Answer 1

There are lots of recipes for adobo. This one was given to me years ago by my friends Filipino stepfather about 40 years ago and I still make it all the time because my husband loves the dish:

Brown a cut up salted & peppered chicken in 1/4 cup corn oil or olive oil. Remove the chicken parts when they are browned. Saute 1 chopped onion and about 3 cloves of chopped garlic in the oil. When this is wilted but the chicken back in the pan and add

2 cups chicken stock, 2 tablespoons pickling spices, 1/4 cup ground paprika, 2 tablespoons soy sauce and 1/3 cup white or cider vinegar.

Cover and simmer on low heat for about an hour. When the chicken is cooked remove it to a pan.

Strain the juices from the pan and put back into the pan.

Make a slurry with 3 tablespoons corn starch and a little water. Bring the juices in the pan to a boil and add the cornstarch slurry it will thicken up in about a minute or two.

Serve the chiken with rice and spoon the sauce over the chicken. Some people like to use more vinegar and more paprika = the sauce is a dark red. I have added crushed pinapple to the sauce and it was great.

Sometimes I use only chicken thighs and they are great for this dish.

Answer 2

Here's my favorite (for Chicken):
Filipino "Adobo"-Style Chicken Recipe

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish
Accompaniment: Cooked rice


In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

Answer 3

go to www.msita.com & lutongpambahay.com to see the Adobo recipes!!!

Answer 4

Here are couple of different recipes. My favorite is the first one.

http://www.recipezaar.com/recipe/getrecipe.zsp?id=3436
http://www.toomanychefs.net/archives/001114.php