Adobo is easy to make and delicious with rice. Believe it or not, I throw everything and simmer (about 35 minutes). I usually use whole chicken cut up (or use legs), use the same amount of vinegar as soy sauce, whole peppercorn, pounded garlic, (it's okay to not add onions), bay leaf, and enough water to cover about half the meat. After simmering, increase the heat to "fry" the chicken from the chicken fat and have just a thickened sauce, do not dry it. I love using pork ribs or even baby back ribs instead of chicken.
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Adobo is easy to make and delicious with rice. Believe it or not, I throw everything and...