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.)

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.

    Advertisement
  • 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.

  • Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

Nutrition Facts

231 calories; protein 15.5g 31% DV; carbohydrates 4.7g 2% DV; fat 16.8g 26% DV; cholesterol 42.5mg 14% DV; sodium 1017mg 41% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2004
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. Read More
(26)

Most helpful critical review

Rating: 3 stars
07/09/2005
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. Read More
(12)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/10/2004
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. Read More
(26)
Rating: 3 stars
07/08/2005
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. Read More
(12)
Rating: 5 stars
03/06/2007
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! Read More
(8)
Advertisement
Rating: 5 stars
07/13/2005
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. Read More
(5)
Rating: 2 stars
01/31/2008
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 Read More
(4)
Rating: 4 stars
03/28/2007
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. Read More
(3)
Advertisement
Rating: 3 stars
02/11/2005
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. Read More
(3)
Rating: 4 stars
10/04/2006
Good recipe not as sour as I remember it being and I wish the sauce was thicker but my daughter loved it! Read More
(2)
Rating: 4 stars
11/04/2005
Very good. I made this recipe with chicken and the meat was tender and tasty. My husband liked it very much but I wasn't in love with the sauce. I let the soy sauce vinegar and broth (and bay leaves and garlic) reduce in the dutch oven which worked wonders on the chicken but I didn't feel that adding the coconut milk really improved anything other than thickening a sauce that didn't really work as a sauce for me. I would make this again because it flavored the meat so well but maybe next time I'll serve the chicken without a pool of sauce to flavor it and the rice if that makes sense. Either way Metalmommy thank you for the recipe. I liked it very much and I hope my comments don't seem to indicate otherwise:) Read More
(2)