A versatile Filipino dish that can be made with either pork or chicken, vegetables like Kangkong. long beans or cabbage, or seafoods like squid, tuna or mackerel. This widely popular Filipino¬†is said to have originated from the Spanish word, “adobar”, meaning to marinate. The traditional recipe is a combination of chicken or pork, garlic, bay leaves, salt and crushed peppers and a small amount of peppercorns.

The classic Chicken Adobo or Pork Adobo is simmered in vinegar, soy sauce, garlic, onion, bay leaves and peppercorns. Janis’s Chicken Adobo, on the other hand, is made by adding boiled eggs to the mix. Others add vegetables like eggplants, potatoes and so on. The goal is to make them satisfying to those who eat them.

Ingredients: 4-6 sevings

1 lb chicken or pork

1/2 cup soy sauce

1/2 cup vinegar

6 cloves of garlic, minced

1/2 medium, onion slices

2-3 bay leaves

1 tsp black peppercorns

4 medium size boiled eggs

Instructions:

  1. In a large pot, combine the meat, soy sauce, vinegar, garlic, bay leaves, and black peppercorns.
  2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to an hour, or until the meat is tender.
  3. Boil the eggs separately while the Chicken Adobo mixture is cooking. Soak them off in cold water when done. Separate them from the shells and set aside.
  4. When chicken meat is tender and sauce goes is thicker, turn the heat down to slow, add boiled eggs in the mix, gently combine and let it simmer for another 2 minutes until eggs have incorporated with the sauce.
  5. Remove from heat, transfer to a large serving bowl and serve this delicious Chicken Adobo with boiled eggs, with steamed rice.

Tip:¬† Try using quail eggs as an alternative to the chicken eggs. They’re as delicious as the latter.