Skip to main content

Chicken Adobo - Pinoy Comfort Food

I think it's safe to say that adobo is the national dish of the Philippines. Filipinos often refer to themselves as Pinoy, hence the phrase Pinoy comfort food.There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.

It's a bit like a stew and a bit like a fricassee, but it is not difficult to make and is fairly quick to table. Ideally, you should marinade the meat overnight to really infuse the flavors.


3 lbs of Chicken Thighs, bone in skinless or Chicken Breasts boneless, cut in large pieces.

1/2 cup Low Sodium Soy Sauce
3/4 cup Cider, Rice or Distilled Vinegar
1/2 cup Water
2 Tbsp Brown Sugar
8 cloves of Garlic, peeled, crushed and loosely chopped
4 Bay Leaves
1 tsp freshly ground Black Pepper
1 tsp whole Black Peppercorns
1 Onion, sliced

Combine the soy sauce, vinegar, water, ground black pepper and garlic and mix together. Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.

Then pour chicken and marinade into a sauce pan and add all remaining ingredients. Bring up to a boil and reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes. 

If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice. If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.


Charles aka Sid said…
To make a richer sauce, you can use 1/4 cup of dark soy sauce and 1/4 cup low sodium soy sauce.
::m:: said…
Love love love chicken Adobo ...will definitely be trying this!
Charles aka Sid said…
This really is so good and really healthy. Perfect combo.

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper

Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.

I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.

1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…