Wednesday, October 29, 2014


As a kid, I hated adobo. I know, how un-Filipino of me. I realized later on, when I started cooking, that I just did not like the way all the adobo I ever had was cooked. So, I experimented. To date, I have about 6 really good adobo recipes for chicken, beef, pork and even lamb, using different vinegars and herbs and spices for all of them. This is one my daughter likes a lot so I make it most often. It's not far off from your traditional adobo recipe, but it's what you put in it that matters. For instance, I use a more subtle white wine vinegar for this recipe and I add a handful of tarragon while it's simmering. I love chicken and tarragon together so I thought, why not? Here's how:


1 kilo chicken, I like using thighs and drumsticks
1 cup white wine vinegar
1 cup light soy sauce
3 cups water
1 head of garlic, chopped
1 head of garlic, peeled
peppercorns, crushed
bay leaf
2 Tbs brown sugar
Handful of Tarragon

How to:

  • Place white wine vinegar, water, light soy sauce, garlic, peppercorns, bay leaf and tarragon in a big pot.
  • Add chicken and turn on heat and bring to the boil. Then lower heat and simmer for about 45 minutes or until sauce has reduced by half.
  • Turn off heat and place a frying pan on the burner and fry chicken , with some of the sauce and garlic and adding the sugar little by little to slightly caramelize chicken.
  • Return to sauce and serve OR store for the next day. (I personally think adobo tastes better the day after) 
  • You can opt to fry a second time if serving the next day and serve the sauce on the side instead.
  • I have this with cauliflower mash, when I'm feeling a bit like being healthy.

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