Living in Delano, California for fifteen years, close to one of the largest Filipino populations in the United States, I came to love Filipino food. Adobo was the first dish I was served at many Delano potlucks and events. It is still one of my first choices: it is juicy, full of flavor, and satisfying. Dark meat is used in this dish — both the legs and thighs. It is shockingly simple for the impact it creates. I have to confess, I made a few changes to fit our own kitchen protocol, but the flavor of this chicken adobo comes shining through.
Chicken adobo reheats nicely and can be toted to a potluck in a slow cooker. This was my introduction to the dish. Thank you to all the wonderful people who took the trouble to prepare such delicious food for those potlucks!
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I really love Filipino food as it is spicy and hot. I will definitely try your recipe today!!
Thanks I will have chicken adobo on this holiday in my garden please come every one.
I really enjoy eating chicken adobo especially if I add potato on it. There are other versions of adobo that everybody will surely enjoy.
I have a version of Adobo as well. Hubba’s assistant is from the Philippines, and he says when Hubba takes some to work, it smells JUST like his mom’s. I’m making a batch for Hubba to take to work & share with him. Wanna see what he thinks 😀