ADOBO is such a common Filipino dish frequently served at home. Filipinos feast on adobo with recipes handed down from generations before or by their hired cooks. My Hubby prefers a saltier adobo that’s steeped in oil. I grew up having a sweeter and more saucy adobo.
For leftover chicken adobo, I separate the sauce, shred the chicken meat, and deep fry into a crispy adobo flakes with sauce and fresh tomato slices served on the side.
There are gourmet versions such as the Three Way Adobo Hubby and I ordered at Pamana Restaurant in Tagaytay.
Whatever the recipe, the basic ingredients include soy sauce, white vinegar, garlic and black pepper. Meat can be chicken, pork or beef. It can also be a vegetarian dish by using just water spinach or Kangkong.
So, when my friend Desi shared this recipe on Facebook – chicken adobo in coconut milk, I got intrigued. It was in the New York Times! Must try!
Honestly, I never cooked adobo. My grandma and mom had their own versions and so did our cook. The cook of my hubby’s family had her own version too. With so many cooks in my life… There was no room for me in the kitchen… until our cook retired.
This is my first attempt at adobo!
Hubby devoured most of it leaving some for me. AND, clapped his hands at the end of the meal! That is his version of a double thumbs up!
This recipe’s really, really good!
You have to remember – I am a newbie in the kitch! I’m sure my more experienced friends will do even better!
Try this recipe! I guarantee an applause, double thumbs up, or whatever it is your partners do to say “this is AWESOME”! 🙂