This Adobo recipe I am sharing with you today is just how my grandma, my uncles, aunties and my mom make it. I am even certain that all of the Filipinos around the world cook their Adobo the same way, uhmm, maybe with a little tweak. This is the authentic and basic version; then if you will become confident enough on making this, you can add your flare and maybe add ginger in them or a bit more of onions; but your Adobo dish should come out a bit sour and a bit sweet since that is how an Adobo should taste. It is so easy, I promise. .. You can make this on a stove pot or a crock pot. I, however, made this Adobo in a crock pot since I went out to watch Ant Man ( have you seen it ,very nice movie btw? ) and then went and hang out in Barnes and Noble with the kids. When I came back home after 4 hours, it is done!
You can also do the same! You can crock pot this Adobo in the morning at low so that by the time you come home from work, or from the gym , it is ready.
Adobo is a Filipino delicacy. When you go to California or in places where there are Filipinos all over, Adobo is always talked about… now, you can finally understand the hype, why this Filipino delicacy is so famous. You can play pretend after a long days work and imagine that you are in my country, lounging on a chair with mango on one hand while waiting for this Adobo to cook.
So delicious and even better the next day…
I was once interviewed for a certain job. It was tense and scary . I talked about my skills and I was met with suspicion, until there was a part in the interview that I mentioned I am a Filipino. The atmosphere changed like a switch-from tense to jovial… the questions were diverted into Filipino foods. She /we talked about Lumpia, Pansit and Adobo. She asked me about adobo ingredients which I answered perfectly. I got that job obviously, hopefully because of my skills, but I have an inkling feeling that it was because I promised her that I will teach her how to make Adobo…
Throughout my tenure, I can tell that Adobo is indeed her favorite among the Filipino foods because that is all she talked about whenever she saw me. She even made her own Adobo after I gave her this recipe. I made her Pansit and Lumpia which she was grateful about. I am no longer in that job. I realized I need to venture on a more challenging conversations other than my Adobo recipe but today, however, I am again talking about Adobo and I am sharing the recipe with you.
The ingredients are also very handy.There is a big chance that the ingredients are already in your pantry All you need:
Chicken drumstick OR Sliced Pork Meat with a trim of fat ( highly recommended)
Vinegar (I used Distilled White Vinegar)
Soy sauce (Silver Swan Brand is highly recommended but other light soy sauce will do)
Dry Bay leaves
Whole Black Peppercorn
- 4 pieces skinless or with skin Chicken Drumsticks
- 2 tablespoons Distilled white Vinegar
- 1/4 cup Datu Puti OR Silver Swan OR Kikkoman Soy Sauce (HIghly recommend Datu Puti and Silver Swan
- 1/4 teaspoons Black Peppercorn crushed
- 1/4 cup water
- 1/2 teaspoon brown sugar
- 1 clove garlic crushed
- 3 to 4 Dried Bay Leaves
- Place all ingredient in the crock pot and cook in low for 6 hours. Season this Chicken Adobo with salt or additional brown sugar or vinegar if desired;but I like this recipe as it is. Adobo should turn out a bit sour with a little mix of sweetness.
- FOR STOVE TOP
- Place all of the ingredients in deep pot and cook chicken drumsticks until it soft but not soggy, about 20 minutes. Season Adobo as desired.