After much debate, I am now sharing with you, my famous Filipino Chicken Adobo Recipe. My step mom taught me this recipe when I was 16 years old. She was a very strict teacher where I wasn’t able to actually touch the food, at first, she would make me sit and watch her cook it over and over again until I felt comfortable enough to do it myself. After about 4-5 times of watching her, I made my first attempt at preparing this dish, although I forgot a few steps it wasn’t that bad. I’ve tweaked it slightly to satisfy my flavor pallet, which I think you would really enjoy.
Since then I’ve perfected this recipe and am now ready to share it with you. In a traditional adobo recipe it calls for whole peppercorns, which is basically non-crushed black pepper. This never goes well with my kids so I altered that part of the recipe with crushed black pepper. Although if you are making this recipe for a group of adult’s, you should try to use the peppercorns like the traditional recipe.