24 Apr

ado         phil    phi


I believe this might be the first dish from the Philippines.

You might have thought you knew where they were  , but now you will know for sure !


This is another quick dish for the busy weeknight cook .


a·do·bo      —  əˈdōbō/

Philippine Adobo (from Spanish   adobar:  “marinade “, “sauce” or “seasoning”) is a popular dish and cooking process in Philippine cuisine   that involves meat, seafood, or vegetables marinated in  vinegar ,  soy sauce, and  garlic ,  which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish .


Although it has a name taken from Spanish ,   the cooking method is indigenous to the  Philippines.  Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation.


Based on the main ingredients, the most common adobo dishes are adobong manok, in which chicken is used, and adobong baboy, in which pork is used.

Other meat sources may also be used, such as adobong pugô (quail).[8] There are also seafood variants which can include fish (adobong isda), catfish (adobong hito), shrimp (adobong hipon), and squid or cuttlefish (adobong pusit). It can even be used to cook vegetables and fruits,[11] like water spinach (adobong kangkong), bamboo shoots (adobong labong), eggplant (adobong talong), banana flowers (adobong pusô ng saging), and okra (adobong okra).[18][19] Even more exotic versions include adobong sawâ (snake),[20] adobong palakâ (frogs),[21] and the Kapampangan adobung kamaru (mole crickets).[8]

Just thought I would include the above list in case you might want to try some thing a little different , or real different like the snake, frogs and crickets yucky-face aaaaaaahhhhhhhhhhh!!!!!!!   or not !



1/4 cup soy sauce  – Tamari  if you have It      tt

1/2  cup cider vinegar

8 cloves garlic smashed and minced

1 tsp whole peppercorns  bp

2 bay leaves

1 tsp brown sugar

6 skin -on  bone -in chicken thighs

3 green onions – chopped


In a large saute pan.whisk together the soy sauce,vinegar , garlic , peppercorns , bay leaves and sugar.

Tuck the chicken thighs in , skin side down into pan

Bring to boil over high heat , cover and simmer over low heat for 15 minutes.

Turn chicken over  , cover and simmer for 10 minutes

Uncover pan, increase heat to high and return sauce to a boil.

While occasionally turning and basting chicken ,  continue boiling sauce until reduced by half and thickens

Serve over white rice, garnish with chopped green onions.



Eat and Enjoy !




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