This traditional Filipino dish is cooked with the fusion of 2 different cuisines. The smoky and nutty flavor of the achiote oil is a favorite among the Ilonggos from the central part of the archipelago and the sweet and spicy condiment called palapa is treasured by the Maranaw from the southern part of the Philippines. This is an exciting savory dish that you would really enjoy plus it would tour you tastebuds around the Philippines!

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

This was sent to me by one of my pen pals.

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.

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

Chicken adobo is authentic Filipino dish and one of the most recognized Filipino foods. I make my own version of it with potatoes haha and it turned out delicious . My husband loves it and i hope you like it too :)☀ Want to check my Chicken Adobo - Filipino style Video 👇:https://www.youtube.com/watch?v=jFcnFrk_IZo&list=PLUUldh9jpEHpMEUQ_IKx0FzgxRwPOYFjx&index=17

The name for this Filipino dish is "Adobong Manok sa Gata." It goes great with rice.The coconut milk only needs to blend with the juice from the chicken, so add it at the end. Since the chicken is simmered in soy sauce, the color will be dark, but it will not taste as salty as it looks. Recipe by Hoink

Another family time favorite. Back in the day for our large family, we use to make it with 3 whole chickens. Now we are just using the thighs because they are everyone's favorite. #heirloom

"Nearly three years ago, before most Americans could pronounce sinigang, let alone find a place to enjoy the sour soup, Andrew Zimmern predicted Filipino cuisine would soon become the darling of diners who collect restaurant experiences like seashells on the beach. Zimmern is not surprised, nor is he particularly impressed with his prophecy skills. As a globe-trotting food hunter, Zimmern has a rare vantage point from which he can monitor world cuisines." (from the Washington Post)Filipino adobo is a staple dish in the Philippines. It's easy-to-prepare, does not rot easily so it's the perfect dish for potlucks and beach trips, and the taste gets better in each reheat. The sweet and tangy taste of the dish is sooooooo addicting! Adobo is a perfect pair to steaming white rice.