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Adobo – na naman!!

I know, I know! What’s so special about an adobo post when it’s so easy to cook and recipe is found everywhere but Yep! another adobo post here. Well, it is special to me not only because it’s one of the few filipino dishes that my husband eats but also because I’ve learned this adobo prep from an old friend back in Thailand.
Marianne was a girl I used to work with. A picky eater, that gal. Though she could always eat what she wanted in the hotel, she’d always cook adobo once a week and I can’t blame her, because her adobo was quite nice.. a bit different from the adobo I was used to, you know,…the normal adobo with soya sauce, garlic, vinegar, dried basil leaves, and pepper..Marianne’s was with fresh onion rings which she’d add few minutes before the chicken pieces or pork pieces were cooked. I really liked the onion taste combined.

I’ve decided to stretch my ingredients a bit so I’ve added boild eggs and Ketchap Manis (sweet indonesian soya sauce) for a bit of sweetness. I do not use oil when I cook chicken adobo, I just used the chicken’s own fat. Lekker! my husband would say.

M’s Chicken Adobo

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Category: chicken