4 January, 2015
This Philippine’s National dish was introduced to me by a friend from Guam who is an amazing cook himself.
Though my friend makes it the authentic way, I have added my indian twist here and there like adding more garlic, potatoes, green onion and cilantro.
I like my rice with some Furikake seasoning and that’s what you see in the picture.
Enjoy my version of adobo 🙂
A yummy island dish
By January 4, 2015Published:
- Yield: 6 Servings
- Prep: 1 hr 20 mins
- Cook: 45 mins
- Ready In: 2 hrs 5 mins
This Philippine's National dish was introduced to me by a friend from Guam who is an amazing cook himself. Though my friend makes …
- 3 pieces Chicken thighs skinned
- 3 pieces Chicken drumsticks skinned
- 1/2 cup White vinegar
- 1/2 cup light soy sauce low in sodium
- 1 handful Cilantro roughly chopped
- 3 tbsp light brown sugar
- 1 white onion sliced
- 6 cloves garlic crushed
- 1 tbsp black peppercorns crushed
- 3 bay leaves
- 1 handful green onion roughly chopped
- 2 red potatoes diced into chunks
- Combined all ingredients in a large pot and marinate for an hour.
- Cover and let simmer for about 30 mins.
- Then cook uncovered for another 10-15 mins until sauce thickens.
- Adobo is done when chicken is tender and falls of its bones.
- Throw in some roughly chopped cilantro (which is completely optional) and serve hot with rice. Happy cooking 🙂