Amboy adobo from Amboy: Recipes from the Filipino-American Dream (page 243) by Alvin Cailan and Alexandra Cuerdo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed jasmine rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken must brine for 8 to 12 hours.

  • rachel_ywqstg on May 19, 2026

    I used this recipe more as inspiration than following every step word for word. There are many extra steps compared to other recipes, with some, in my opinion, more essential than others. I particularly enjoyed searing the chicken then using the fond to make the sauce - a contrast to an old family recipe where everything was just dumped in the pot together. I did not, however, brine the chicken before or add buerre manie - while I’m sure these additions would make the dish even better, these are not steps I would typically add for a weeknight meal, but I can try them at a later date if I want to make it more of a “project” meal. Overall, tasty but this recipe is more of a suggestion on how to elevate a classically “simple” dish.

  • dmdmdmmm on February 18, 2026

    It’s a very fancy way of making adobo imho. It was good but I like my adobo pretty plain and simple

  • vickid59 on October 20, 2022

    I'm Filipino so I've had many variations of adobo. This was just ok - I had to adjust the seasoning since it was a bit bland. My expectations were high because I am a big fan of Egg Slut. The process is much more complicated than how I make adobo and it was very time consuming. Won't be my go-to recipe for adobo.

  • Twysbeek on September 27, 2021

    Meat braises for 1.5hrs after being pan-fried and brining for 8-12 hours (plus the brine is boiled then cooled for at least 2hrs prior to using). This is time-intensive dish. It is very tasty, but not sure it is different tasting enough from much easier recipes.

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