The Best Chicken Adobo ;)
I made chicken adobo earlier, and trust me, it’s the best chicken adobo ever. ;) Here’s how I cooked it….
YOU CAN FIND THIS RECIPE IN MY NEW BLOG.... JUST CLICK HERE...
http://mydetours.blogspot.com/2007/11/best-chicken-adobo.html
It's the best ever!!! :)
posted by Waves at
10:50 PM
6 Comments:
We did your chicken adobo recipe last night. It was awesome. I followed it up with a gooey chocolate dessert. My wife melted. Needless to say we had an interesting and very fun evening. I just found your blog, and I enjoyed reading. I will be back, especially if you post some more recipes like that
Did you try it?
I will try this adobo tonight. And Ill let you know.
This recipe is lacking. How about the ginger? You cannot simmer chicken without adding water. The recipe calls for one whole chicken - there is no instruction whether to chop it up and how, and whether to remove the skin or not. My Filipino friends have always chopped up the chicken and the marrow is what gave the broth its consistency. Thanks for posting, but you should elaborate. Also, how about some healthful innovations or variations: add kale/spinach, lime leaves instead of bay etc.
Also, I think you should brown the chicken and add the garlic toward the end, otherwise it sticks. Probably depends on your pan - I use a cast iron type and stay away from dangerous non-stick coatings.
Surfette. Method of cooking chicken adobo depends on which region you are from. There are regional variations to many of the Filipino recipes. Where I am from, we don't brown the chicken, we don't put ginger, and we cook it the way it's described in the post. This is traditional adobo, so no kale/spinach.
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