Bobbie's chicken and pork adobo from Home Food: Recipes to Comfort and Connect (page 122) by Olia Hercules

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

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

    Allow to marinate for a minimum of 2 hours, or up to overnight. Can substitute chicken thighs for chicken legs (or can use both), and coconut vinegar for cider vinegar.

  • jenburkholder on November 10, 2025

    Delicious, though I've really never met an adobo I didn't like. I had about 1.25 pounds of pork belly which was just fine. Made a day ahead and refrigerated - then pulled off most of the (LOTS) layer of fat before reheating. I think the flavor of adobo only gets better with that day of rest and with all of the fat it worked well. I did use coconut vinegar since I had it. Served with garlic butter rice from Filipinx - so good - and sauteed gailan. The slight bitterness of the veg was an excellent counterpoint. Definitely recommend this recipe!

  • Babeng.Bubba on May 21, 2023

    Very very good! Used both chicken and pork belly. Marinated only for a few hours and it still completely infused the meat. Lots of sauce at the end so fished out everything and cooked some baby marrows in sauce while it thickened.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.