Growing up Filipino, we had Adobo Chicken every week; sometimes four times a week. Some weeks that we had Adobo Chicken, Adobo Shrimp, Adobo Squid, Adobo pork, Adobo beef…you get the picture. I didn’t understand why we had Adobo so much until I learned to make my dad’s recipe just this year. It’s fairly cheap, super easy and extremely tasty.
When I was younger, I thought is was a hard recipe and was afraid to try it until my dad hand wrote the recipe along with a couple more Filipino favorites. He literally handed me the piece of paper and said, “You can make Filipino food. It’s easy.” Thank you dad for being dad.
Here is the recipe for My Dad’s Adobo Chicken:
1/2 cup of dark soy sauce
1/2 cup white vinegar
1 onion (chopped)
2 cloves of garlic (minced)
3-4 lbs of meat of your choice
Salt and pepper to taste.
Chop up the onions and garlic, set aside. Put the soy sauce and vinegar into a pan or slow cooker then place the onions and garlic. Put your meat into the pan and heat until boiling, cover with a pan lid and let simmer until the meat is completely cooked. If you’re using a slow cooker or crock pot, put on low for 6-8 hours or high for 4 hours until meat is tender and cooked thoroughly. Serve over rice with steamed vegetables. Refrigerate left overs in a covered container and heat up either over a stove top or in microwave.
There are so many other variations to this recipe out there but this is my dad’s and it brings me back to my childhood every time I make it for my family. So, it’s a special recipe to me.
I hope you enjoy it!