Hey there, food lovers! Today, I’m excited to share a special recipe that’s close to my heart: Adobo. This Filipino classic is known for its delicious mix of savory and tangy flavors. I’ll show you how to make it with a couple of modern additions—boiled eggs and potatoes—that make it even more comforting. And let me tell you a little secret: the magic of a truly yummy adobo lies in the spices!

What You’ll Need

For the Basic Adobo:

– 2 lbs chicken thighs and drumsticks (or use a mix of chicken and pork if you like)
– 1/2 cup soy sauce
– 1/4 cup vinegar (cane vinegar is best, but white vinegar works too)
– 1/4 cup water
– 1 onion, chopped
– 4 cloves garlic, minced
– 2 bay leaves
– 1 tsp whole peppercorns
– 1 tbsp brown sugar
– 2 tbsp cooking oil
– Salt and pepper to taste

Extras (Optional ):
– 4 boiled eggs (adds a creamy touch)
– 2 medium potatoes, peeled and diced (makes the dish more filling)

 

 

How to Make It

1. Marinate the Meat:
In a big bowl, mix the soy sauce, vinegar, and water. Add the chopped onion and minced garlic. Put the chicken (and pork, if using) in the bowl and coat it well. Let it sit for at least 30 minutes, or even overnight in the fridge if you have time.

2. Cook the Meat:
Heat the cooking oil in a large pot over medium heat. Take the meat out of the marinade (save the marinade) and brown it in the pot. This should take about 5-7 minutes. Once it’s browned, remove the meat and set it aside.

3. Sauté the Aromatics:
In the same pot, add a bit more oil if needed and cook the onion and garlic until they’re soft and fragrant.

4. Simmer the Adobo:
Put the browned meat back in the pot. Pour in the reserved marinade, bay leaves, peppercorns, and brown sugar. Stir everything together.

5. Add Potatoes (Optional):
If you’re using potatoes, add them now. They’ll cook along with the meat and soak up all the delicious flavors.

6. Cook the Dish:
Add enough water to cover the meat halfway. Bring it to a boil, then turn the heat down to low and let it simmer for 45 minutes to an hour. The meat should be tender and the sauce should thicken a bit. If you’re using potatoes, make sure they’re cooked through.

7. Add Boiled Eggs (Optional):
While the adobo is cooking, boil the eggs. Peel them and set aside. About 10 minutes before the adobo is done, gently add the boiled eggs to the pot so they can absorb some of the sauce.

8. Final Touches:
Once the meat is tender and the sauce is just right, taste it and add salt and pepper if needed. Serve the adobo hot with steamed rice, and enjoy!

Exploring Adobo: Classic Recipes and New Takes

Adobo is more than just a dish; it’s a story of flavors and tradition. Each region in the Philippines puts its own spin on adobo, making every version unique. Some might use coconut milk for a richer sauce, while others might add pineapples for a sweet twist.

In Manila, you might find adobo served with a side of crispy fried pork, adding texture to the dish. Meanwhile, in the Visayas, adobo might be cooked with a bit of annatto oil, giving it a vibrant color and a slight earthy taste.

Whether you’re enjoying adobo in the Philippines or making it at home, it’s a dish that brings people together. Its versatility allows for endless variations, so don’t hesitate to experiment and make it your own.

The Secret to Yummy Adobo

Here’s a little insider tip: the secret to a truly delicious adobo lies in the spices. The combination of bay leaves, peppercorns, and the balance of vinegar and soy sauce creates that irresistible flavor profile. Make sure not to skip any of these ingredients—they’re what make adobo so special!

 

 

Adding boiled eggs and potatoes is my personal twist that makes the dish even more comforting and hearty. The eggs get a wonderful flavor from the sauce, and the potatoes add a satisfying touch.

Give this recipe a try and see how these simple spices can transform your meal into something amazing. Cooking is all about creativity and making dishes that bring you joy – From YumA with love: Bringing joy to your taste buds. Enjoy your adobo!