What is Adobo?

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Adobo is a Filipino dish of which every Filipino family has a recipe. The basic recipe calls for cooking meat or vegetable in soy, vinegar, garlic, and pepper.  The way I cook my  adobo is a cross between how my Papa cooked it and how my father-in-law prepared his.

I love adobo for its versatility.  Leftovers are used for adobo rice, omelet, or as filling in bread dough.  My kids simply love the salty-sour-aioli taste. They eat adobo either with sauce, or dry and crispy.

In Manila where I grew up, we always ate adobo with boiled monggo (mung beans).  My children are not huge monggo fans, so I serve radish, their favorite, as a side dish instead.  They have no problem consuming a whole platter of brown rice with this combination.

Now the new tradition in my household is crispy adobo with labanos (radish) doused with vinegar and a pinch of salt.  Tomatoes, chopped cilantro, and salted egg is also an alternative side dish.

Adobo

4 pcs of chicken breast

1 cup cane vinegar

1/2 cup light soy

1/4 cup water

3 heads garlic crushed

2 bay leaves

ground pepper

oil and 2 cloves of garlic for sauteing

Combine all ingredients in a pot. Simmer until the chicken breast is fully cooked, about 20 minutes.  Remove the chicken breast and save the adobo sauce.  Using 2 forks, flake the meat.  In a different pan, put oil and brown chopped garlic with chicken flakes.  Put the pan in a broiler oven to make the meat dry and crispy.  Serve the the adobo dry with sauce on the side.

About Teacher Tina

I have been a teacher for more than 15 years in the Philippines and the United States. Teaching is a vocation that I am grateful to have embraced. It certainly prepared me for motherhood.

4 responses »

  1. But I’m a big monggo fan!

    Reply
  2. Adobo seems to be a dish with countless variations.

    Reply

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