Juan here and I will teach you how to cook Chicken Adobo
time to finely chop them garlic
2-3 cloves would do depending on how strong you want it
follow it up with onion slices and saute them till the garlic is brown, dont wait too long or you'll burn the garlic giving it a bitter taste
here's the tricky part!
get some soy sauce and white vinegar. its a 1:1.3 ratio. Too much soy sauce and it'll be salty, and too much vinegar would make it too sour or even watery. But no worries if its too salty you can always add potatoes in it
add the chicken ( use smaller cuts so it can cook evenly plus that's how we usually cook it so the whole pamilya could eat)
now add a cup or two (depending how much "sabaw" you want in it) of chicken stock. Water also works too
and to top it all of add bay leaves (here we call them "dahon nang laurel") to add that zing to it
cover it and let it cook for 15-20 minutes. You can add boiled eggs (without the shell silly) and pineaple bits to it. Go crazy
Also I forgot add crushed black pepper and some "Ajinimoto" I dont know what you guys call it there here we call it "betsin".
Serve and eat it with rice, ADOBO IS ALWAYS ATE WITH RICE DONT FORGET. IT IS A SIN TO EAT ADOBO ON ITS OWN
because it is too expensive plus we already have jollibee for that
Next time Juan will teach you how to cook another paborito, the Kare-kare
My friend's Filipino grandma made awesome adobo. But it was different from most recipes. It had lots of broth in the pot that we would add to our rice using a turkey baster. She made with chicken and pork, too. Shit was so good. Think there may have been cloves in it.