Comments on: Chicken Adobo Recipe

By: Diane Vigil

Diane Vigil — Fri, 13 Aug 2010 09:41:17 +0000

Sorry for the delay. Yes, you have my permission to reprint my adobo recipe.

Good luck with your cookbook!

By: Lyn

Lyn — Wed, 28 Jul 2010 06:59:19 +0000

We're now working on an adobo cookbook. Can I reprint your adobo recipe? We're adding adobo trivia so I hope the rest of the readers here can also send me their adobo stories. you can email it to negros_museum96@yahoo.com

By: Masarap Adobo

Masarap Adobo — Sun, 30 May 2010 06:40:19 +0000

I normally use liempo baboy and I prefer the legs and thighs for the chicken. Sometimes I mix it up and it turns out quite masarap.

By: KAPAPANGA STYLE ADOBO

KAPAPANGA STYLE ADOBO — Sun, 30 May 2010 06:24:08 +0000

My adobo consist of freshly squeeze lemons (plenty of them) which is used as my vinegar. Then I use a simple soy sauce, nothing serious salty. One thing about adobo, there is no real measurement of spices. It's all about taste. You can tell if you put too much soy sauce or not. But you definately need the garlic, onions, bay leaves, lemons (vinegar–if you want the quick and lazy way), soy sauce and whatever meat you want.

On occasions, I would do it the kapampangan style and add pototes too it, slice up like you would in pot roast and add it. MASARAP TALAGA!

By: Diane Vigil

Diane Vigil — Sat, 22 May 2010 14:40:57 +0000

I just use the whole chicken (cut up), including the liver, which gives it flavor. You can do as you choose, though, but I suspect that some of the fattier parts of the chicken (the dark meat) help with the flavor.

As to pork, you can use pork shoulder or pork butt, cut up into 1 1/2 in cubes.

By: mudkaw

mudkaw — Sat, 22 May 2010 05:52:21 +0000

Someone suggested pork, what part of pork is best? Also, what part of the chicken works best? i need to server pork adobo at a gathering but have a tight budget so may be a pork & chicken adobo won't be too bad? help!

By: Organic Chicken Adobo

Organic Chicken Adobo — Sat, 20 Feb 2010 11:47:57 +0000

[...] the carefree exuberance borne of ownership, I've "borrowed" my Chicken Adobo recipe from our DesignerJones.com website, as we've decided to bring discussion of food here. Now that [...]

By: Diane Vigil

Diane Vigil — Tue, 09 Feb 2010 14:00:09 +0000

Hi Birdie. I just use a good white vinegar … and, as to the amount of water, I use enough to bring it near the top of the chicken. In other words, without some amount of water, the soy sauce/vinegar will be a little too strong. Play with it and see what you think.

By: Birdie

Birdie — Tue, 09 Feb 2010 05:33:06 +0000

Sounds delicious. What vinegar do you use? And how much water do you put in?

By: Diane Vigil

Diane Vigil — Mon, 25 Jan 2010 18:07:42 +0000

Ah, okay. I'm half Filipino. And I'm liking Basmatic brown rice (also like long grain). Unfortunately, my husband does not understand that you can eat rice with fried eggs.