Chicken adobo was always part of the weekly rotation when I was growing up. Whether it was made with chicken, pork, beef, or a mix of all three, it never lasted long in our house—I could never get enough of it. It’s one of those dishes that proves you don’t need a long list of ingredients to create something deeply flavorful. With just seven staples—protein, onions, garlic, peppercorns, bay leaves, soy sauce, and vinegar—you get a beautiful balance of sweet, salty, and tangy. Serve it with a warm bowl of rice, and honestly, I could eat it for breakfast, lunch, and dinner.
