Easy Filipino Beef Adobo

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This easy Filipino beef adobo is one of my favorite dishes to make when the cooler weather sets in. Made with beef short ribs, aromatics, spices, bay leaves, soy sauce, and vinegar. Swoon your taste buds with this comforting dish made with classic Filipino adobo flavor.

If you are in the mood for more recipes with short ribs, then check out my Short Rib Ragu and Red Wine Short Ribs recipes, next! For more beef recipes, check out my Steak Salad with Thai Dressing, next!

easy-filipino-beef-adobo

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

I love adobo of all sorts, but this Filipino beef adobo is one of my favorites when the cooler months hit. It’s one of those feel-good foods and a guaranteed crowd-pleaser.

Why This Recipe Works

  • Simple to make. This recipe is straightforward. Most of the time is spent cooking in the oven.
  • Comforting. Nothing like a soul-warming dish to keep you satiated through your next meal.
  • Classic Filipino taste. If you are a fan of adobo, then this version cannot be passed up.
braised-beef-adobo

What is Beef Adobo?

Beef adobo is a Filipino dish that calls for braising beef in a savory sauce. If you have not had adobo before, it’s salty, tangy, and oh-so-delicious.

Those who are familiar with adobo assume that it’s only made with chicken, however the style of making adobo can be made with just about any protein.

The trick to making perfect adobo is to be patient with the cooking time. This beef short rib recipe calls for braising for 2-2½ hours to ensure fork-tender meat and an intensely rich sauce.

seared-browned-short-ribs

Ingredients You Will Need

What’s great about this recipe is that the ingredients list is short and sweet.

  • Beef short ribs – You will need 3 pounds of bone-in short ribs for this recipe.
  • Soy sauce – Don’t be alarmed by the amount, as it mellows with the ingredients as it cooks.
  • Vinegar – Same as with soy sauce the amount this recipe calls for balances the saltiness.
  • Yellow onion – Halved and cut into â…›-inch thick slices.
  • Garlic – ¼ cup minced is needed. It may seem like a lot, but trust me, it’s just the perfect amount.
  • Bay leaves – 3 large bay leaves for this recipe.
  • Sugar – Brown sugar is used to balance out the salty and tangy flavors.
  • Black Peppercorns – Added to the sauce then discarded just before eating.
aromatics-sauteing-with-adobo-sauce

How to Make Beef Adobo

  1. Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking. Pat dry ribs with a paper towel to remove excess moisture. Season all sides with kosher salt and black pepper.
  2. Sear and brown: Add oil to a 3.5 quart braiser or heavy bottom pot over medium-high heat. Add short ribs and brown on all sides, 10-15 minutes. Remove short ribs and place them on a plate. Discard all but 2½ tablespoons of oil from the braiser.
  3. Sauté aromatics: Add garlic and onion and sauté until fragrant and soft over medium heat, about 4 minutes.
  4. Add remaining ingredients: Add soy sauce, peppercorns, brown sugar, and bay leaves and stir until well-mixed.
  5. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  6. Simmer: Once the liquid reaches a boil, return short ribs back to the braiser and add water. Bring to a boil, turn off heat, then cover with the lid and transfer to the oven. Cook for 2-2½ hours, or until tender, flipping short ribs once at the halfway mark.
  7. Skim unwanted oil from the top just before serving and discard any loose bones. Serve hot with Jasmine rice.
  8. Enjoy!
beef-adobo-before-and-after

Best Soy Sauce and Vinegar for Adobo

Whenever I make Filipino-style adobo I always use Lauriat soy sauce and Datu Puti vinegar (cane vinegar). The use of these ingredients yields adobo its signature taste.

Your best bet to finding these specific condiments is by visiting your local Asian market.

What to Serve With It

Traditionally, adobo is served with Jasmine rice. Creamy polenta is another great option, too.

Tips Tricks & Customizations

  • Wait to stir vinegar. After the addition of vinegar, It’s important to bring the mixture to a boil before stirring so as to cook down the acidity of the vinegar, undisturbed. This is an old adage and something my mom taught me.
  • Vinegar substitution – If you can’t find Datu Puti vinegar, apple cider vinegar makes for a suitable substitute.
  • Don’t rush the cooking time – For best results and tender meat, cook for 2-2½ hours.
  • Choose short ribs similar in size – This will ensure even cooking.
beef-adobo-recipe

Frequently Asked Questions

How to store leftovers?

Once completely cooled, store leftovers in an air-tight container.

How long is it good for?

Enjoy leftovers for up to 8 days.

Can you freeze adobo?

Yes! Place a freezer-safe resealable bag for up to 3 months.

Looking for More Adobo Recipes?

Loving this Braised Beef Adobo?

There’s a reason this Filipino beef adobo recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

easy-filipino-beef-adobo

Filipino Beef Adobo

5 from 7 votes
This easy Filipino beef adobo is one of my favorite dishes to make when the cooler weather sets in. Made with beef short ribs, aromatics, spices, bay leaves soy sauce, and vinegar. Swoon your taste buds with this comforting dish made with classic Filipino adobo flavor.
Prep Time 5 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 30 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine Filipino

Ingredients

  • 3 pounds short ribs, bone-in
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons avocado oil
  • 1 medium yellow onion, halved and sliced into â…› thick slices
  • ¼ cup garlic, minced
  • â…“ cup soy sauce, Lauriat brand
  • 2½ teaspoons brown sugar, packed
  • ¼ teaspoon black peppercorn
  • 3 large bay leaves
  • ½ cup vinegar, Datu Puti brand
  • 1 cup water

Instructions

  • Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking. Pat dry ribs with a paper towel to remove excess moisture. Season all sides with kosher salt and black pepper.
  • Preheat oven to 300°F.
  • Sear and brown: Add oil to a 3.5 quart braiser or heavy bottom pot over medium-high heat. Add short ribs and brown on all sides, 10-15 minutes. Remove short ribs and place them on a plate. Discard all but 2½ tablespoons of oil from the braiser.
  • Sauté aromatics: Add garlic and onion and sauté until fragrant and soft over medium heat, about 4 minutes.
  • Add remaining ingredients: Add soy sauce, peppercorns, brown sugar, and bay leaves and stir until well-mixed.
  • Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  • Simmer: Once the liquid reaches a boil, return short ribs back to the braiser and add water. Bring to a boil, turn off heat, then cover with the lid and transfer to the oven. Cook for 2-2½ hours, or until tender, flipping short ribs once at the halfway mark.
  • Skim unwanted oil from the top just before serving and discard any loose bones. Serve hot with Jasmine rice.
  • Enjoy!
Keywords beef adobo, beef in adobo sauce, beef ribs adobo, briased beef adobo, filipino adobo, filipino adobo beef, filipino adobo ingredients, filipino adobo recipe, filipino-style adobo
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filipino Pork Adobo

by 25 Comments

This Filipino pork adobo recipe is the gift that keeps on giving. Beaming with delicious, warming flavors, that get better with each bite. Tender, juicy pork braised in a soy sauce and vinegar mixture that’s served over rice. True warm and comforting flavors.

If you are a fan of adobo, then try my Chicken Adobo recipe, next!

filipino pork adobo

Filipino Pork Adobo

This filipino pork adobo recipe is a beloved family recipe and a mainstay at gatherings–especially during the holidays. Typically, we’ll eat chicken adobo and sometimes, this pork variation; tender, juicy pork in a braised sauce that has the perfect yin and yang of savory and tangy, and a guaranteed winner!

filipino pork adobo closeup

What is Pork Adobo?

This classic Filipino dish is commonly known in restaurants and homes throughout the Phillipines and America.

For those who aren’t familiar with pork adobo, this popular Filipino stew dish involves braising meat in a briny soy sauce and vinegar mixture, made with bay leaves, peppercorn, and aromatics. It’s typically served with rice adourned with the rich adobo sauce.

Despite the simplicity of the ingredients, there is variability in taste depending on the cooks’ technique and take on the dish. Some iterations of adobo call for the use of coconut milk, fruit, and/or honey–lending to its unique taste.

Making adobo is fairly easy; it’s a quick assembly of ingredients, but the slow simmer is where the magic happens. A low temperature and slow cook allows time for tough meat to tenderize, and once you try this recipe, you’ll fall in love with just how tender the meat is.

filipino pork adobo plated

Is Adobo Only Made with Pork (Adobong Baboy)?

Nope! Chicken (adobong manok) and beef (adobang baka) are also options and highly delicious!

How Do You Get the Meat So Tender?

To achieve tender, pull-a-part meat, simmer pork for 1 hour. What’s great about this dish is that preparation only takes 5 minutes. The rest of the time is for simmering (it’s worth it, I promise!).

What you Need to Make Adobo

  • Pork shoulder
  • Avocado oil
  • Garlic
  • Onion
  • Soy sauce
  • Ground pepper
  • Black peppercorns
  • Brown sugar
  • Bay leaves
  • Vinegar
filipino pork adobo browed pork

Key Ingredients for that Signature Adobo Taste

If you’ve been following me, you know that for some recipes, I’m partial to certain ingredients. This recipe is one of them.

Soy sauce and vinegar are the heart of this dish, and it’s crucial that you use Silver Swan Lauriat soy sauce and Datu Puti vinegar. If you visit your local Asian market, you’ll likely find these two ingredients and will be on your way to making delicious adobo.

This recipe also calls for whole peppercorns that can be discarded after cooking, or enjoyed with the meal.

filipino pork adobo with soy sauce and vinegar

How to Make Pork Adobo

  1. Sauté Aromatics: Add oil to a hot skillet over medium-high flame. Add garlic and onion and sauté until fragrant and soft.
  2. Sear Pork: Add pork and cook until browned on all sides.
  3. Add Remaining Ingredients: Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  4. Simmer: Once the liquid reaches a boil, gently stir and add water. Cover with lid again and reduce heat to a simmer. Cook for 1 hour 15 minutes or until the pork is very tender. Stir every 10-15 minutes.
  5. Reduce Sauce: Remove the lid and cook for 15 minutes to reduce the sauce. If the sauce has already reduced and meat is fork-tender, you can skip this step. The color should be a deep, dark brown and taste slightly tangy.
  6. Serve with steamed jasmine rice. Enjoy!
filipino pork adobo cooked

What to Serve with Pork Adobo?

Serve over jasmine steamed rice and be ready for compliments, kisses and screams of why you didn’t double the recipe–it’s damn delicious.

In the Mood for Filipino Eats?

Then check out my childhood favorites that are also beloved by many:

Do You Love This Recipe as Much as We Do?

There’s a reason why this recipe is a family favorite! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

filipino pork adobo

Filipino Pork Adobo

5 from 18 votes
This Filipino pork adobo recipe is the gift that keeps on giving. Beaming with delicious, warming flavors, that get better with each bite. Tender, juicy pork braised in a soy sauce and vinegar mixture that’s served over rice. True warm and comforting flavors.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 38 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine Filipino

Ingredients

  • 2 pounds pork shoulder, cut into 2-inch chunks
  • 2 tablespoons avocado oil
  • 8 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • ¼ cup + 1½ teaspoon soy sauce, Silver Swan Lauriat brand
  • 1 teaspoon ground pepper
  • ¼ teaspoon black peppercorns
  • 2 teaspoons brown sugar
  • 3 bay leaves
  • ½ cup cane vinegar, Datu Puti brand
  • 1¼ cup water

Instructions

  • Remove pork from the refrigerator 45 minutes before cooking.
  • Add oil to a hot skillet over medium-high flame. Add pork and cook until browned on all sides, 15-20 minutes. 
  • Lower heat to medium and add onion and cook for 4 minutes, then add garlic. Cook for an additional 2 minutes.
  • Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
  • Once the liquid reaches a boil, gently stir and add water. Cover with lid again and reduce heat to a simmer. Cook for 1 hour 15 minutes or until the pork is very tender. Stir every 10-15 minutes.
  • Remove the lid and cook for 15 minutes to reduce the sauce. If the sauce has already reduced and meat is fork-tender, you can skip this step. The color should be a deep, dark brown and taste slightly tangy.
  • Serve with steamed jasmine rice. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Coconut and Pork Adobo

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I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!

coconut and pork adobo

I can’t tell you how many times I’ve eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

coconut and pork adobo

Coconut and Pork Adobo

5 from 1 vote
I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine Filipino

Ingredients

  • 2 lb pork shoulder, cubed
  • 1½ tbsp avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ tsp ground pepper
  • ½ tsp whole peppercorn
  • 1 cup water
  • 1 cup coconut milk
  • 3 bay leaves
  • 1 cup string beans, chopped into 2-inch piece

Instructions

  • Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  • Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
  • Add coconut milk, soy sauce, pepper, peppercorns, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid.
  • Once the contents come to a boil, gently stir and add water. Cover with lid again and slow-simmer for 1 hour or until the pork is tender and sauce is slightly reduced.
  • A few minutes before serving, add long beans and cook until tender.
  • The color should be a medium-to-dark brown and taste creamy + slightly tangy.

NOTES

Serve with steamed rice–savor + enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filipino Chicken Adobo Recipe

by 5 Comments

This Filipino chicken adobo recipe is a one-pot dish that’s been a staple in the Philippines for generations. Tender chicken and potatoes simmer in a flavorful sauce, for a hearty and delicious comfort meal.

For more adobo recipes, try my Filipino Beef Adobo, Filipino Pork Adobo, and these easy Adobo Sliders next.

a bowl of chicken adobo with potatoes

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Adobo chicken is one of my favorite chicken recipes. You might have come across versions with beef, pork, or even a coconut twist, and they’re all fantastic. But in my house, chicken adobo was a staple because of how simple it is to make.

My mom would whip it up on busy weeknights or whenever family and friends came over for a celebration. It’s the kind of dish that brings people together, so why not make it part of your next dinner?

Why This Recipe Works

  • Authentic Recipe – If you want a chicken adobo recipe that tastes like someone’s Filipino mother made it, this is for you! The classic mix of soy sauce, vinegar, garlic, and bay leaves captures the true essence of Filipino food.
  • Convenient One Pot Meal – Everything comes together in one pan, so the clean-up is a breeze.
  • So Flavorful – The balance of salty, savory, garlicky, and slightly tangy flavors in the sauce makes this dish unforgettable. Every bite packs a punch of deliciousness.

Tools You’ll Need

Ingredients You Will Need for Chicken Adobo

Here is a breakdown of what you will need to make this adobo chicken recipe. For actual measurements, see the recipe card at the end of this post.

  • Drumsticks and thighs – Dark meat, like drumsticks and thighs, offers a richer flavor and higher fat content compared to chicken breasts. This makes it ideal for slow simmering. The meat stays juicy and tender, soaking up all the bold flavors of the sauce.
  • Avocado oil – This neutral oil has a high smoke point, perfect for browning the chicken without burning. It’s also a healthy alternative to other oils, with a light flavor that won’t overpower the dish.
  • Aromatics – Garlic and onion are the foundation of many savory dishes, and in adobo, they add depth to the sauce. Garlic brings its signature pungent, earthy flavor, while onions add a subtle sweetness as they caramelize.
  • Potatoes – These absorb the rich, tangy sauce while softening as they cook, adding texture and heartiness to the dish. Cut them into small chunks so they cook evenly with the chicken.
  • Soy sauce – The backbone of adobo’s umami flavor, soy sauce provides a salty, savory base. It pairs beautifully with the acidity of the vinegar, creating the signature balance in the dish.
  • Vinegar – A key ingredient in adobo, vinegar gives the dish its tangy, sour kick. The acidity balances the salty soy sauce but also tenderizes the chicken as it simmers.
  • Ground pepper – Some traditional recipes use whole peppercorns, but ground pepper ensures a more even distribution of flavor throughout the dish.
  • Bay leaves – These aromatic leaves have hints of floral, herbal, and slightly bitter notes.
  • Water – Use this to adjust the consistency of the sauce, water helps thin it out just enough for the chicken and potatoes to simmer gently, allowing the flavors to meld together while cooking.

How To Make Chicken Adobo

Below is a summary of how to make Filipino chicken adobo. For a complete and detailed list of steps, see the recipe card at the end of this post.

  1. Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  2. Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
  3. Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
  4. Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
  5. The color should be a deep, dark brown and taste slightly tangy.

Tips and Tricks

  • Brown the chicken before simmering. This step helps lock in the flavor and creates a deeper, richer taste as the skin caramelizes in the oil.
  • Don’t stir the vinegar immediately after adding it. Let the vinegar cook for a few minutes before mixing to allow its sharpness to mellow and blend with the soy sauce.
  • Cut the potatoes into evenly sized chunks. This ensures they cook through at the same rate and absorb the sauce evenly without turning mushy.
  • Use a skillet or pot with a lid. Covering the dish while it simmers helps trap the steam, cooking the chicken and potatoes more evenly while keeping them tender.
  • Adjust the sauce consistency by adding water slowly. If the sauce reduces too quickly or gets too thick, add small amounts of water until you reach the desired consistency.
  • Taste and adjust seasoning at the end. After simmering, taste the sauce and adjust with more soy sauce or vinegar if needed to suit your preference.
  • Serve with rice to soak up the sauce. Adobo chicken is traditionally served with rice, which perfectly balances the savory, tangy flavors and helps soak up every bit of that rich sauce.

What to Serve with Chicken Adobo

Chicken adobo pairs perfectly with steamed white rice because it soaks up the rich, savory sauce. For a bit of balance, serve it alongside simple greens like sautéed spinach or steamed bok choy to add freshness and lighten up the meal.

Storage

One great thing about adobo is that the longer it sits, the better the flavors will settle and impart flavor on the chicken. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

Frequently Asked Questions

Is adobo Philippines or Mexican?

Adobo originated in the Philippines, but Mexico has its own version. While they share the name, the Filipino version typically uses soy sauce, vinegar, and garlic. Mexican adobo focuses on chilies and spices.

What is the taste of adobo?

Filipino adobo has a savory, tangy flavor, with the saltiness of soy sauce balanced by the sharpness of vinegar. It’s rich and bold.

Why shouldn’t I stir the vinegar right away?

Letting the vinegar cook without stirring allows its sharpness to mellow out and blend more smoothly with the other ingredients. Stirring it too soon can result in a harsher, more acidic flavor in the sauce.

Can I make this dish ahead of time?

Yes, adobo tastes better after sitting for a few hours or overnight, as the flavors continue to develop. Simply reheat it on the stove or in the microwave before serving, adding a little water if the sauce has thickened too much.

Looking for More Asian Chicken Recipes?

Loving this Chicken Adobo Recipe?

It’s no wonder this recipe is a favorite! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

filipino chicken adobo

Filipino Chicken Adobo

5 from 3 votes
This Filipino chicken adobo recipe is a one-pot dish that’s been a staple in the Philippines for generations. Tender chicken and potatoes simmer in a flavorful sauce, for a hearty and delicious comfort meal.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine Filipino

Equipment

  • Large Skillet or pot
  • Wooden Spoon
  • Tong

Ingredients

  • 2 pound mix drumsticks and thighs
  • 1½ tablespoons avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • 3 medium potatoes, cut into small chunks
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 teaspoon ground pepper
  • 3 bay leaves
  • 1 cup water

Instructions

  • Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  • Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
  • Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
  • Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
  • The color should be a deep, dark brown and taste slightly tangy.

NOTES

Serve with steamed rice.
Keywords adobo chicken, adobo chicken recipe, chicken adobo, chicken adobo recipe, Filipino chicken adobo, Filipino chicken adobo recipe, how to make chicken adobo, what is adobo chicken
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!