well, i am part filipino by way of marriage, if you know what i mean
and some time back i set out to learn how to cook all of my hubby's favorite filipino dishes. Adobo was something that he ate once a week as a child. I got his mother's recipe and i make my own version of it ( he calls it california adobo, because i use boneless skinless chicken instead whole pieces with fat attached as is used in most filipino dishes). but in learning how to cook adobo, i discovered that there are about a million different versions of this dish throughout the phillipines, some with less sauce, some with more, some with more vinegar, some baked, some stewed... i'll share mine, but i was hoping that some other folks might have some adobo style dishes to share.
my "california adobo" is pretty simple:
chicken pieces (i use boneless skinless breasts)
reduced sodium soy ( i use tamari because i think regular soy is a bit overpowering)
garlic, about twenty cloves
two bay leaves
brown the chicken pieces and garlic in a pot. add, depending on the amount of chicken, equal parts soy and vinegar... for four breasts i usually use about 3/4 of a cup of each. add freshly ground black pepper and bay leaves and enough broth to almost cover the chicken. cook covered on low heat for about 20 minutes, then turn up the fire and remove the lid... cook until the sauce thickens a little bit, about four minutes, and serve over rice. this is not a dry adobo, you should have quite a bit of sauce left in the pot for your rice.