by Loren Eddings
(Lake Stevens, Washington)
Well, my step-uncle married a Filipina Lady from Cebu. She was a wonderful lady and really into family and friendship. We lost her to throat cancer a few years ago, but I always think of her when I make this recipe.
The family always had a large pig in a spit for holidays and celebrations and then we'd have Mae's Chicken Adobo!
I have the recipe as it was given to me with a little bit of changes that I have found to be easier to make and cook.
This recipe doesn't really go by measurements, it goes by taste and how many you want to feed.
chicken (any: bones/boneless, breasts/thighs/wings/legs/tenders)
Peanut butter (smooth only)(I usually use 1-2 regular sized jars)
Soy Sauce (large bottle, Kikkoman works best, but you can use any)
Garlic (I have found the grocery store tubs of minced is best)
Sugar, granulated white
1. In a very large pot you need to add peanut butter, sugar, garlic, soy sauce on a medium heat and keep stirring with a spatula or wooden spoon.
2. Keep mixture on medium heat, stirring until all the sugar and peanut butter are melted and you have a paste like consistency.
3. Now comes the fun part, take a taste! Too peanut buttery? Add more of the other ingredients..too soupy? add more peanut butter.
4. The main great factor about this recipe is no measuring, go by what you TASTE is good!
5. Remove from heat and pour over large container of chicken until all meat is coated.
*you can grill (or bake at 350 if you like, but grilling is best) with in 30 minutes. If you have the time, it is best to wait about 12-24 hours for the sauce to soak into the meat.
Grill/cook chicken until done and serve!
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