Twice cooked, making the Adobo a dry version, instead of the wet version swimming in sauce. :) Some like it this way, some like it with sauce. Try both!

Great Braising recipe that taste amazing and does not take to long.

:ohyeaah

Classic Chicken Adobo love the aroma of the spices and the ginger, with the garlic I like to crush and then sauté until the garlic becomes fragrant and your taste buds are tingling and says eat me and the sauce when it is paired by hot rice ah Adobo

#mindaskitchen - https://www.mindas-kitchen.com

Savory and darkly colored from the reduction of soy sauce. I've added a few non traditional ingredients like xiaoxing, red pepper, onions, and some gelatin to give the reduction body, but I assure you the additions are worth it. I like to use whole peppercorns and smash them, but if you just have ground black pepper use about 1 tsp instead of 1 Tbsp of whole.

I have a very large filipino family and this recipe is one of our favorites.

I was inspired to make this after having lunch with Dad's girlfriend who's Filipina when I lived & worked in Kuwait. We went to this Filipino restaurant where I had Adobo for the 1st time. I fell in love & promised 2 return home & make it for my family. Needless 2 say, Marvi & I are still good friends & my familia loves this recipe. I hope yours will 2. Bon Appétit!

Tossing wings up (See what I did there? Lol) with my MIL Filipino chicken adobo

Usually made with chicken, adobo is a fragrant stew seasoned with black peppercorns, palm vinegar (or use cider vinegar), garlic, and soy sauce