Ingredients
-
2 1/2
-
3 - 4
-
1/3
-
1/4
-
1
-
1/3
-
3/4
-
-
3 - 4
-
-
-
-
-
-
Directions
Classic Filipino Chicken Adobo, This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly. , I have made this a handful of times now. Tonight was the second time I included potatoes in the recipe. It was a hit again. My family and I love this meal! Tonight as a side I served Broccoli Apple slaw with a Honey-Apple Cider Vinagrette. I am curious, to those of you who have made this in your family, what vegetable do you like to serve with your Chicken Adobo?
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Steps
|
1
Done
|
Combine All Ingredients in a Deep Glass or Stainless Steel Sauce Pan. |
|
2
Done
|
Bring to a Boil Over Medium Heat, Then Reduce Heat to Medium Low. |
|
3
Done
|
Cover and Simmer For About 30 Minutes or Until the Meat Is Very Tender. |
|
4
Done
|
Gently Turn the Meat Occasionally During the Course of Cooking. |
|
5
Done
|
Remove the Meat from the Sauce and Pan-Fry in a Little Oil Until Browned on All Sides. |
|
6
Done
|
Transfer to a Serving Platter or Bowl and Cover With Sauce. Serve With Warm Steamed Rice. |
|
7
Done
|
While the Recipe Says to Saute the Meat After It's Cooked, I Usually Brown the Meat Before Adding the Remainder of the Incredients. I Have No Idea What Difference This Makes, If Any. |
|
8
Done
|
I Adapted This from a Recipe in Philippine Recipes Made Easy, by Violeta A. Noriega. |
