Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Mom’s Adobo

By Keith Wagstaff, from the Keith Wagstaff collection

Serves	6
Total Time	1 day

Ingredients

	4	lb. skinless and boneless chicken breast, cut into strips
	1	lb. pork shoulder, cubed
	1	large onion, chopped
	6	garlic cloves, chopped
	2	bay leaves
	1	Tbsp. peppercorns
	1	cup rice vinegar or white vinegar
	1½	cups water
	½	cup soy sauce
	~	Freshly cooked rice, for serving

Steps

Place all of the ingredients in a large stockpot and put the pot, covered, into the fridge. Let the meat marinate in the seasonings for 6 to 12 hours.
Remove the pot from the fridge and cook over medium heat for an hour, stirring occasionally. About halfway through the adobo cooking time, make a pot of fresh steamed rice.
Remove the meat from the pot and, working in batches, brown it gently in a hot frying pan.
Reduce the sauce for about 5 to 10 minutes, down to your desired thickness.
Return the meat to the sauce in the pot. Ladle some of the meat and sauce over the fresh rice, and serve immediately.

Adobo adoration

Sharing a Philippine classic

One-pot cooking

Sticky rice as a main dish

Kung Pao Chicken
with House Rice

Alice Tucker’s Teriyaki Chicken

There are 6 comments on this item

Unrated

16% recommend this recipe

1. by sundrah on Jul 16, 2011 at 11:48 AM PDT

Ay, yay yay! I am off to the market to get some pork. Nothing like the suggestion of adobo to make my mouth water. There are two versions that I make, one with a little bit of coconut milk, the other with mashed up broiled chicken liver----both to make the sauce a little thicker.

2. by stephanie morris on Jul 20, 2011 at 7:25 AM PDT

1 cup rice OR white vinegar ???

3. by Kim on Jul 20, 2011 at 8:57 AM PDT

Sorry Stephanie. That should be rice vinegar or white vinegar. We’ve amended the recipe.

4. by Angela Ang on Jul 21, 2011 at 10:18 AM PDT

What do you think of using bone-in versus boneless chicken and/or thighs instead of breasts?

5. by Keith Wagstaff on Aug 6, 2011 at 5:44 PM PDT

Hi Angela, it’s Keith, author of the article. I think bone-in chicken and thighs are both great ideas; there aren’t many restrictions when it comes to adobo, this is just how my mother happens to make it. Every Filipino household has a different take on the dish, so there’s no real wrong way to make it.

6. by Angela Ang on Oct 11, 2011 at 12:39 PM PDT

This was delicious!! Finally, a better adobo recipe than the one I’ve been using for years. Yay! Thanks for sharing your Mom’s adobo recipe, Keith!

Add a comment

Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.