From Too Many Chefs -

August 4, 2004
Sweet chicken adobo stew

The third and last adobo recipe for the week is, once again, chicken adobo, but this time I've added some new ingredients, including onions and tomatoes. To me these things seem somewhat out of place, since the adobo my family made always omitted vegetables, but I've adapted this recipe from a coworker of mine from the Social Security Administration who was a good Filipino mother too...


This is also the simplest recipe, because it doesn't call for two different cooking stages -- the meat is simply boiled in the liquid ingredients along with the vegetables and spices.

Several chicken pieces
1/4 cup vinegar
1/4 cup soy sauce
1/8 cup vegetable oil
1 cup water
2 cloves garlic, crushed
1 sweet onion, chopped
2 medium tomatoes, chopped
10 whole peppercorns
2 bay leaves
1 dried chipotle pepper


Last I heard, chipotle wasn't a very Filipino ingredient, but I've seen it used in adobo recipes before and it adds a good smoky character here.

Combine all ingredients in a pot and bring to a boil for a minute or two. Reduce heat and simmer until the meat is tender. You may have to replenish the liquid in the pot once or twice; simply add water.


Serve with jasmine rice and fresh mango slices.

Posted by Paul at August 4, 2004 8:54 PM | TrackBack

I think this must be your favourite, if only for the fact that the tomato slices have been upgraded to mango slices. Am I right??

Anyway, they all sound intriguing and I will definitely be giving them a try (though maybe once the weather cools down and my love affair with the grill cools with it).

Posted by Meg in Paris on August 5, 2004 at 5:17 AM

Actually no, Meg. This one was my least favorite -- or rather, I liked it, but it didn't seem at all like adobo to me. This was the first time I'd ever really had adobo with vegetables, and the onions really change things. It was fun to experiment with some different spices, and I kind of liked the chipotle, but it just got to be too far from my notion of a "classical" adobo.

My favorite was the middle recipe, the pork adobo. For me, that one was the most adobo-like, even though most of the time gowing up we had chicken adobo.

I will probably post more adobo recipes as time goes on -- I want to try a beef adobo (which I've never had) and some vegetable combinations. The latter are especially important since my wife is a vegetarian!

Posted by paul on August 5, 2004 at 9:35 AM

Oh well! Actually, when a re-read your post more carefully after commenting I realized I was probably guessing wrong!

Posted by Meg in Paris on August 5, 2004 at 10:06 AM

I grew up in the Philippines and just moved here to the States three years ago for college. My family's ABSOLUTE favorite type of adobo, and one that I myself prefer to cook is Ox-Tail Adobo. It's absolutely amazing. My brother just thought of it randomly one day. It's much drier than most of the other adobos, the sauce turning into more of a glaze almost, which is worsened (or, I guess for us, "bettered", haha) by sauteeing it in a frying pan afterwards in even more garlic. Sauteeing it and not sauteeing it makes for two very different dishes, really.

The ox-tail variation might be too fatty for some American pallettes, especially the sauteed version, though I did cook it for a couple of my white friends along with my sesame-adobo-garlic fried rice and they loved it. My family tends to like food more the fattier it gets...

Beef adobo will end up very dry like the ox-tail, just by the nature of the meat. Squid adobo is also very popular.

Posted by Joe on March 7, 2008 at 3:14 PM

Sinubukan ko to. Hinahanap ko kasi pinakamasarap na adobo. Salamat!

Posted by mikeac2 on April 8, 2009 at 11:27 PM

can i ask where is the origin of this adobo?.. thanks. :)

Posted by bluestar on September 20, 2009 at 1:35 AM