How to Cook Chicken Adobo

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Adobo is the Spanish term for seasoning mix or marinade. A kind of marinade – mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking. Ingredients and cooking style may vary from region to region.

I asked my father how to cook adobo. Maybe this is the Cavite version. This recipe uses tomato to replace vinegar.

1/2 kilogram chicken, large cuts
1 tablespoon patis, fish sauce
1/2 tablespoon salt
3 tomatoes, sliced – can be replaced with tomato sauce
2 medium onions, sliced
1 clove garlic, minced
3/4 cup banana ketchup
1 teaspoon black pepper

1) Place all the ingredients in a cooking vessel.
2) Add small amount of water.
3) Bring to a slow boil for 30 minutes. Cover while boiling. Adjust amount of salt, black pepper, banana ketchup and fish sauce to suit your taste.

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One Comment

  • Special version to pero for ulcer-prone people like me… it’s fine without tomatoes or vinegar.

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