How nice your MIL did the cooking! It was perfect! Heat the vegetable oil in a large skillet over medium-high heat. Put chicken into a large stock pot on stove and pour garlic and onions over chicken. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The only things I changed in the recipe is I added 1 tsp of sugar and used bone-in chicken thighs. of sugar. Thank you so much for sharing your recipes with everyone!

You saved Famous Chicken Adobo to your. If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong! Remove excess oil from pan except for about 1 tablespoon. Read More. I would definitely use only dark meat for this dish, since chicken breasts dry out too quickly and make even worse left overs. Hi JMom,You can fry your potatoes a bit so that it will not break down and make your dish messy. And guys I always make sure that 1/4 of the meat has fat or else it'll go super dry. Been missing home lately due to the ECQ. I've used white and russet before and was not too crazy about the result. it's my son's favorite part actually. Glad to hear you had a happy mother's day! :-) Thanks! When the chicken meat and potatoes are tender add the soy sauce, salt and add malt vinegar(this is optional, try it first if you like) and then lower the setting of your cooker. Add the browned chicken, increase the heat to high, and bring to a boil. Thanks! Add sauce again and simmer until liquid is reduced; then add tomatoes and pineapple tidbits. Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 2 to 4 minutes Join my FREE recipe club to receive new recipes and dinner ideas straight to your inbox! First, the chicken was marinated in a mixture of vinegar, soy sauce, pepper, bay leaf and garlic for 30 minutes. She is right. Adobo. I think a lot of different cultures have something called an adobo, it would be interesting to taste the differences. Wish me luck on my first try! I tried your recipe friday night and just finished off the leftovers. They just have so much flavor!

Some of them probably a lot better than my version, but since the purpose of this blog is to have a repository of our family recipes for my girls to refer back to someday, I will post our easy version for adobo.We have chicken adobo at least twice a month, sometimes more often, depending on our mood.

If it's too salty for you're taste try adding brown sugar. Pop has taught SisJo the recipe and will definitely try it next. Regardless, I really enjoyed this meal. I'm going to make it again tonight! Come join me in my kitchen! Flat Iron Steak Sammies with Provolone Sauce {Saturdays with Rachael Ray}, Dinner in under 30 minutes! Or else it's fine without the coconut too. I hope you all had a wonderful Mother’s Day – especially all you moms! This is one of our favorites. It’s quite simple, but it packs a ton of flavor. Smells good everyone... Hi there I'm an American working in Erbil, Iraq and I was looking at this recipe and missed the Filipino foods I ate while working in Manila. Yes, it really is all very confusing! My family absolutely loved the chicken. Cook chicken pieces until golden brown on both sides, then remove.

Try to use firm and flavorful potatoes like yucon gold though. My Tatay started adding potatoes when my brother's friend mentioned that his family makes it this way. Receive FREE recipes straight to your inbox. :). I am Filipino and live in Puerto Rico with my family (also where my husband is from) and I make this dish at least twice a week and he loves it so much. Welcome to Taste and Tell. Info. My family likes to have some sauce to pour over the rice so we tend to make our adobo on the saucy side. he can just eat the potatoes with the sauce over rice. Yummy...we also love adobo at home. Your daily values may be higher or lower depending on your calorie needs. Delicious over steamed white rice! It was a great Mother’s Day, and it is such a special day to me now, especially since I am a mother! Do try it next time. Thanks for reminding me. I had the pleasure of tasting Aunty Chita's version of a dry adobo, it was soooo good.