Recipe: Chicken Adobo Part 2

Hello, my peeps! Welcome back to Beautiful&Enthusiastic&Weird World of Food, where we will talk about food and JUST food.

Like what I promised from my previous recipe, I will show you to cook Filipino Chicken Adobo in two ways. So, here’s the part 2 of our Chicken Adobo series.

First, I want to thank those who liked the first part. Really appreciate it, guys. I also wanna thank those who liked my other posts. You guys have been amazing.

Now, let’s start with the ingredients!

6pcs of chicken (or how many you want)

1 whole garlic (i’m a garlic person and more garlic tastes awesome)

1 onion (optional)

1 ginger (optional)

Soy sauce & vinegar



Laurel leaves

Chili Pepper (or what we call in Filipino language, siling haba)

Sugar (optional)


1 tablespoon of oil

Potatoes (optional)

1 egg (optional)

As you can see, the ingredients are the same. You can still do this with any meat or even veggies.

First Step! Get a pot, put your meat/veggies, garlic, onion, ginger, salt, pepper and your potatoes. Don’t forget your soy sauce and vinegar. Remember, it’s up to you.

*Note: If you wanna save boiling time for the egg, you can put it in also.*

Pop it on the stove and let it boil.

Second step! After five to ten minutes, check your adobo. Check if the meat and your potatoes are fine.

Third Step! Check the taste. This is where you can put your own self into the taste. You can add the slurry, some oil, the sugar, salt and pepper. Anything to taste. Put your heart and soul into it. Like a painting canvas. Then let it boil.

Fourth Step! By this time, you’re already into 20 minutes of cooking, you can remove the egg and remove the shell.

Fifth Step! The final step is adding the laural leaves, chili pepper and the egg.

My family usually do this when we are in a rush or when the meat is fresh from the market. We just make sure the meat is washed properly.

There you have it, the second way to cook chicken adobo or any meat type of adobo.

Try cooking it to your family and friends. Remember, make sure your cooking is who you are.

See you guys!


Skadoosh! xx

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