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Grandma's Kitchen:   Chicken Adobo Cebu-Style!

by Christine Patron

I always have a feeling of being home everytime my mother would cook a certain dish from the Philippines. Nothing reminds me of home more than the aroma of garlic and vinegar wafting from the kitchen from a bubbling pot of adobo. It is a dish that is distinctly Filipino. Ask any Filipino about adobo and you'll get a smile every time. It's the one dish you will always find in family gatherings.

Adobo basically means stewing or boiling meat in vinegar. It is the vinegar which gives it a distinct, tangy flavor. The recipe below calls for chicken meat and is refried after cooking (Cebu style). Other variations use beef or pork or a combination of chicken and pork and is served with plenty of sauce, without refrying.

This dish is quick to prepare and does not need a lot of ingredients. Serve it over rice, another Filipino staple. It is a dish sure to remind you of balmy days with coconut trees swaying in the breeze. Give it a try!

Chicken Adobo


  • 2 lbs. chicken pieces
  • 3-4 pcs. garlic, crushed
  • 1/4 cup vinegar
  • 1/2 cup water
  • 1 Tbsp salt
  • dash of black pepper


  1. Mix all of the ingredients in a pot and cook over low heat for about 1 1/2 to 2 hours until the meat is tender. The liquid in the pot will reduce to almost nothing.
  2. Heat oil in a deep frying pan and fry the chicken until it is brown. Some people like to add a bit of soy sauce to the mixture.
  3. Then serve and enjoy!

Other Filipino recipes from Grandma's Kitchen:

Filipino Party Foods
Fiesta Filipino Style

Hua Mei recommends this recipe from Grandma's Kitchen:

The Ever Pan-Tropic Bamboo and Indonesian Soup

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