Anyone know how to make Chicken Adobo

Discussion in 'Food Forum' started by kick_rocks, Feb 24, 2004.


  1. I am not certain I am spelling this right, but...as a kid growing up we had an older gent that would stay at our home once a week because he had no family in this country. He was from the Phillipines and he made this dish called Chicken Adobo, my lord it was my favorite. I have never been able to replicate it and would not even begin to know how. If anyone has an authentic recipe, I would sure appreciate it.;a
     

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  2. Spices can usually be found in Mexican food section of super markets, although it is a Puerto Rican dish. Look in the spice section also.
    The exact recipe ? Don't have a clue. You would have to talk to someone from PR.
     

  3. Penman

    Penman Goauche User

    Post the question in the "Band of Glockers" section. You should get lots of responses. Don't forget to serve it with some short grained rice, with lots of sauce over the rice.
     
  4. hapuna

    hapuna Trusted Member

  5. rhikdavis

    rhikdavis U.S. Veteran

    Please, let us know how it turns out. :)
     
  6. 5 Pounds Chicken (wings and thighs)
    1-2 Tsp Oil
    8 cloves garlic and garlic powder.
    1 Tsp salt
    1-2 Tsp Pepper
    1 Cup Soy Sauce
    3/4 Cup White Vinegar
    1 Cup brown sugar

    In large pot, heat oil and lightly brown garlic. Put in chicken and lightly brown. Add everything but sugar reduce heat and simmer at least 1 hour covered. Add suger and simmer an additional 15 minutes. Serve over rice.

    From a friend who is a Phillipien native.
     
  7. A Chicken Adobo recipe from "How to Cook Everything" by Mark Bittman:

    1 cup soy sauce (I use low sodium)
    1 cup H2O
    1/2 cup white or rice vinegar
    tbsp chopped garlic
    2 bay leaves
    1/2 tsp black pepper
    whole chicken, cut up

    bring all but the chick to a boil in large pot. add chick, reduce heat to medium and cook covered 30 minutes. turn once or twice during.

    remove chick and pat dry with paper towels. grill or oven-broil it until crisp, about 5 minutes per side.

    meanwhile, boil remaining sauce over high heat until reduced to about 1 cup. serve sauce over rice as a side to the chick.

    I have cooked this three times. It is pretty good stuff. I have added some stir fried asparagus to the sauce/rice combo just for some green, and it was good. I also like to add a little cracked red pepper. Heck, I may do it again this weekend.

    Try it. It is cheap and easy and different. Great result from simple ingredients.
     
  8. Thank you for all the help. I will make some within the next week and let you all know how it turns out. They are all a bit different, over time I will try them all. Thanks again.
     
  9. {although it is a Puerto Rican dish}

    I have to say I've love the Philipines version of adobo chicken and is great and very common along with others traditional Philipines foods ( lumpia,panchit,Baluut and their broil fishes )

    PR and Philipines adobo chicken is not even close in comparison.
     
  10. Now you know what you've gone and done. I have to try both, you have my curiosity peaked. To be honest I never knew it was Puerto Rican, I just knew I loved the way this man made it. I remember it took a long time to cook, not he prep, but the cooking time. He made it in a large pot on the stove and he would put rice right in with the chicken sometime during the preparation. I know it was awesome and I could eat it and never tire of it. He also made these little crabs, have no clue what they were called, could eat them til the cows came home too, he would make them special for me alot. One other thing he made was little snails that you had to blow into the hole of the shell to like open a little door then suck it out, they were about the size of between a dime and a nickel, hot, and yummy. You have to remember, this was when I was a kid. I mean from like 8 years old til about 12. Then he passed away. Best darn cook though, heck of a nice man, hard to communicate though.
     
  11. Yum Yum Yum Yum Yum....That says it all. I ate the Adobo tonight, family loved it too. Thanks so much. T.
     
  12. batangueno

    batangueno Shock Resist

    I see that you already got the adobo right. Don't forget the bay leaves, they just don't taste authentic without the bay leaves. Also, use whole peppercorns not the grounded type.

    The little crabs are called "talangka". They are normally fried to be crunchy and then served with white vinegar (separate sauce).

    The snails are called "kuhol". Cooked in coconut milk, really good when spicy.
     
  13. walangkatapat

    Millennium Member

  14. Thank you, I love good food, so I try most all that sounds great eventually. I however, work tons too, so I only get to indulge in real food about 2 days a week. Other than that it is Tuna, canned Chicken, a bag of salad from the grocery store. That is about it. I try and eat healthy and that is hard in this profession. But...appreciate the help. I am making breakfast burrito's as I write, that way I can grab them to bring with me all week. Yum....
     

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