My mother made this with equal parts soy sauce and vinegar, and no onions. The chicken was first cooked in the marinade and after it was fully cooked and tender (about 45 min), pan fried briefly in coconut oil, before adding back the sauce and heating through. I imagine many non-Filipinos would find this too salty, but remember that traditionally adobo is eaten with bland steamed rice, so the taste evens out. If preferred it would be easy enough to reduce the soy sauce/vinegar mixture and increase the water.
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My mother made this with equal parts soy sauce and vinegar, and no onions. The chicken was...