Fiery Adobo

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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The wonderful thing about blogging is that it is a learning process. The blogger imparts knowledge and information to the readers while learning from the feedbacks whether in the form of comments or via e-mail. A good example is a reader’s e-mail that led to an earlier entry on minatamis na saging (sweetened bananas).

This recipe/blog entry is another. In fact, this recipe was borne out of three comments posted under different entries. The first is a query from a fellow blogger if I had heard of adobo diablo from a local restaurant called Adobo Republic. The second is a comment that atsuwete may be added to adobo to heighten its otherwise dull brown color. The third is an exchange of e-mails with photo journalist Ben Razon about photography techniques. Food photography, he said, is a genre all its own. How true. A photographer can stamp his personality and ideas onto every photo that he takes.

fiery chicken adobo

Out of all three comes my version of adobo diablo–adobo without peppercorns but with chili peppers, instead. And with a little extra something too. The result? Spicy, rich, wonderful. And I call it fiery adobo.

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December 6, 2004  Print This Post   
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Comments

8 Responses to “Fiery Adobo”
  1. Resi says:
    June 7, 2006 at 4:16 am

    I live in the U.S. I have gone to many asian markets and cannot find coconut vinegar or lechon sauce. Are there substitutes for either of these?

    Reply
  2. Connie says:
    June 7, 2006 at 6:14 pm

    cane vinegar and liver spread or live pate. :)

    Reply
  3. felixberto says:
    March 10, 2007 at 2:51 am

    strange adobo connie but sounds good especially with the chilis and lechon sauce. i will have to just cough all day again when the vinegar starts boiling. you just confirmed my suspicion that i can use liver spread instead of lechon sauce. thank you.

    Reply
  4. E Akino says:
    April 5, 2007 at 12:30 am

    The picture look tempting, lalo na iyong taba ng baboy. Yum, it’s been almost a year i’m missing this favorite dish, specially the pork. When i go home this is the first dish i’ll eat.

    Thanks

    Reply
  5. Roel says:
    December 24, 2007 at 3:41 pm

    someone who knows how to cook adobo-sa-asin?

    Reply
  6. mitzi says:
    March 7, 2008 at 9:14 am

    hi connie this adobo was a hit at home but i had to omit the chilis. I used sukang iloko but instead of one cup I used half and added water to make a cup coz our sukang iloko was really strong. The method was way different from what I was used to but I tried it anyway …There are many ways to skin a cat …. and it turned out really good!! Thanks and do you have any recipes for capon chicken? have a nice day!

    Reply
  7. Hobo DeNovo says:
    July 4, 2008 at 9:51 am

    I tried your adobo recipe in preparation for tomorrow’s 4th of July here in the US. This is my way of adding my own cultural twist in the celebration of a US holiday. Picnic at the part w/ adobo & rice. Kaya lang, sobrang sarap baka maubos naming kainin tonight at di aabot bukas! :)

    Reply
  8. todoguapito says:
    July 5, 2008 at 10:04 pm

    I tried this recipe this morning. I actually followed all the instuctions its just that when i put the soy sauce the dish went black. Am sorry but am expecting the color to be red. I wanted it to be perfect next time. pls advice me… Ill be waiting…

    Reply
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