Lisa's Adobo Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Lisa's Adobo

Recipe by  

"I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
  2. Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
  3. Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2004

Ok, for some strange reason, this recipe was edited. If you need to thicken it, I said mix a little flour first with the coconut milk, or water, and stir it in, toward the end. If you just dump flour into it, it'll go all lumpy and nasty. Also, 2 lbs of chicken can be easily substituted.

 
Most Helpful Critical Review
Jul 08, 2005

This tasted fine, but it does not taste like Adobo. It tastes a lot more like ginataan, and is much too watery, although I like a bit of sauce with my adobo. I would suggest frying the garlic first, and then add the meat, not the other way around. I would also add more soy sauce and less chicken broth. The coconut, not a usual addition to adobo was new and interesting, and while not traditional, still tastes good.

 

12 Ratings

Mar 06, 2007

I grew up in Indonesia (neighboring the Phillipines) and this is very close to our recipe for Rendang. We just don't use the vinegar. We use less Chinese Soy Sauce but also add Kecap Manis Sweet Thick soy sauce. Adda boullion cube or two and it is just fantastic over rice. Wonderful job Metalmama!

 
Jul 13, 2005

I make this all the time with chicken. I make big bathces, because it makes great leftovers. It does have a lot of liquid, but the flour helps thicken it into a nice gravy-like sauce. I've never had adobo so I can't comment on the authenticity of this recipe, but it definitely tastes great.

 
Jan 31, 2008

This is slightly adobo with but more of an adobo with coconut milk... coconut milk adobo will do very well with Crabs! Thats another story

 
Mar 28, 2007

The chicken was tender and had great flavor. It seemed to me that the sauce should have been thicker, but this was the first time that I'd had adobo. My husband, who grew up in the Philippines, confessed that it wasn't quite like what he was used to. Of course, the recipe does say that it's Americanized, so that's understandable.

 
Feb 11, 2005

I floured the meat before browning. Made it the day before serving and refrigerated over-night. Day of serving I added flour and coconut milk. Served over rice. It was very well received by the Superbowl fans I served it to. The meat was very tender and I would serve it again.

 
Oct 10, 2011

I absolutely loved this recipe! I did omit the coconut milk due to allergies. It was great without it! I added onion to it for my hubby but would still be good without it. I wouldn't do anything to this recipe however, for those of you that don't like coconut don't pass this recipe up because the recipe can stand on it's own without it.

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 1017 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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