Filipino Adobo is one of the most famous Filipino food in which foreigners are curious. It has few ingredients which are readily available. If you try your hand in making Adobo, you can use your favorite meat like chicken, pork, and beef and for myself, I even used Salmon.
In the video below, you will see how easy it is to make our famous Filipino Adobo. I tried my hardest in showing you how to cook this staple Filipino food, the easy way.
In my post way back in 2015, I made a Slow Cooked Adobo in which I used Chicken Drumsticks; this time, however, I opted for chicken wingettes because it has become my favorite lately. It feels like chicken wingettes have more tastes compared to the chicken drumsticks. I think it is because wingettes have more fat, maybe?
SO, LET’S MAKE ADOBO!!! It is easy, tasty, and uses the video below to guide you. I promise this Adobo recipe is EASY, PEASY!
So let’s get cooking, I am excited too.
WHAT IS ADOBO?
Adobo is a famous Filipino recipe that is braised meat with soy sauce, vinegar, bay leaves, lots of garlic, and onion. You cook and soften the meat and you add your remaining ingredients to make it slightly sour which is the trademark taste of adobo… A HINT OF SOURNESS.
I have tasted my American friends Adobo, and they failed in the SOUR-NESS department… the sauce is either too sour or either too sweet. So when you cook your Adobo, aim for just a pinch of sourness…
WHY I LOVE THIS ADOBO RECIPE:
- Freeze-able. I make sure that I make a lot of this so that I can meal prep for the week and freeze some for the next time I am craving adobo.
- Few ingredients.
- Too easy to make.
- You can experience our famous Filipino food.
HOW TO MAKE FILIPINO ADOBO
- 3 lbs chicken wingettes
- 1/2 cup largely chopped onion
- 1 clove garlic
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1//2 tablespoon salt
- 1 cup water
- 3 or more bay leave
- 1/8 cup brown sugar
- 4 or more boiled eggs optional
- 2 tablespoons cooking oil
- Heat oil in a large cooking pan and saute' the garlic and the onion.
- When garlic is brown and onion is transparent, add the chicken wingettes and cook until change in color - color brown or until pale. Cook in a low heat, with the pan covered.
- When chicken meat is ready, add in water. Cook chicken until soft and add in more water if needed.
- When chicken is soft, add the soy sauce, vinegar and salt. Cook some more for 5 minutes to let the sauce absorb and then add the bay leaves and sugar.Continue cooking for 5 more minutes and then add the boiled egg. You can add more water if you want more sauce for your Adobo and just adjust the taste according to your liking. The end result should be a sauce with a bit of saltiness and hint of sour- ness.
Shobelyn Dayrit says
I used dry bay leaves. Take care. 🙂
Hi! Are you using fresh or dried bay leaves?