Really Simple Adobo Recipe

Adobo is one of the most popular Filipino dishes. It comes in many varieties and all different versions of this dish are delicious. In fact, people from other countries also get to appreciate this recipe once they get a taste of it.

One of My Favorite Recipes

Needless to say, it’s one of my favorite recipes (I cook it all the time). Not only because it’s delicious, but because it’s really simple to prepare too. Also, this is one dish that doesn’t easily get spoiled. The leftover even becomes tastier and more delicious after a day or two – every Filipino knows that. And because of that quality, it’s the go-to dish when preparing a large batch of food in advance.

So, without further ado, here’s my simple Adobo recipe that I’m sure everyone will love. After going through this post, you’ll know how to cook adobo!

Ingredients for Cooking Adobo

First you need to marinate the meat for about an hour. For this particular recipe, I used chicken drumsticks.


  • 1 kilo of chopped meat (chicken or pork or combination of both)
  • 1 large onion (minced)
  • 5 cloves of garlic (minced)
  • ¾ cup soy sauce
  • ¼ cup vinegar
  • 1 teaspoon ground pepper
  • 1 piece bay leaf
  • ½ cup of water


  1. Wash the meat under running water and place in a pan.
  2. Pour in the soy sauce and vinegar.
  3. Add onion and garlic.
  4. Add ½ teaspoon of pepper.
  5. Mix well and marinate for about an hour.
  6. Place on stove and cook on high heat and allow to boil. Stir constantly.
  7. Add water and simmer until fully cooked.
  8. Add ½ teaspoon pepper and bay leaf before removing from heat.
  9. Serve with bread or rice.
  10. Serve pickles.
How to Cook Adobo

The verdict is in – it’s delicious! It took less than an hour to cook.

If it Smells Good It Must Be Good!

This is one of the best smelling dishes too, just in case you don’t know. It really smells good while it’s cooking and like I said – it tastes really really good as well.

Simple Adobo Recipe

I like eating adobo with pickles. It’s like an appetizer and it enhances the overall taste of the dish.

So, try my recipe and see how you like it. It’s a recipe I learned from my mom and aunt (they’re sisters) and they learned it from their mother. Sorry, but I don’t know where their mother (my grandma) learned it from (lol) – maybe from my great grandmother who probably learned it from my great great grandma! See, it’s an ancient recipe – you just gotta try it!

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