It's the first thing I ask for when my mom comes home to visit us from the Philippines. All my mom wants to eat when she comes back is Mexican food and all I do is ask for some good home cooked Filipino food.
It took me years to get this recipe down. It's hard to replicate family recipes. It's always a little of this and a pinch of that. I followed everything to a T and still couldn't get it just like my mom's adobo.
I actually gave up making adobo for a few years and only had it when mom would come home. My adobo was good, it just wasn't great. What in the world was I doing wrong?
Then finally! My mom came home and I begged her to come over to make me dinner. I pulled out all the ingredients for chicken adobo and started to salivate over the thought of my next meal. Just when my stomach started to growl, mom questioned me about my soy sauce. My Soy Sauce!
My house is always stocked with Kikkoman Japanese soy sauce. Our house isn't complete without it. All these years, how did my soy sauce do me wrong?
Please don't take a few years to figure this out like I had to. Apparently, to get authentic Filipino chicken adobo, you have to use Filipino soy sauce and Filipino vinegar. I stand by my beloved Kikkoman, but adobo isn't the same with it.
My local grocery store has a good Asian aisle where I can grab a few Filipino ingredients. Here is a link to the ones I use if you aren't so lucky.
Another important note to get this recipe just right: You need the fat. Don't use boneless, skinless chicken. If you substitute pork for your meat, make sure not to cut off all the fat.