If there’s one thing I knew growing up Filipino, it’s that adobo is so much more than just a single recipe. The smell of garlic, soy sauce, and vinegar simmering on the stove usually meant dinner was going to hit. Always.
Adobo is truly an umbrella term for countless incredible dishes (yes, there’s more to adobo than just the standard pork and chicken!). Whether you’re cooking for a lazy weeknight or meal-prepping something that tastes even better the next day, I’ve got you covered. Here are all my favorite adobo recipes in one place.
1. Chicken Adobo
This chicken adobo is the one that started it all for me (thanks to Mom’s recipe!): bone-in, skin-on chicken slowly cooked down in a rich, glossy sauce. It’s a classic, and the kind of recipe that’ll have you making it on repeat.
2. Pork Adobo
The real secret of pork adobo (or any adobo in general) is that it always tastes better the next day. This is the recipe I always use, especially when we have pork belly or shoulder stocked up!
3. Eggplant Adobo
Adobo isn’t just for meat, and this dish is proof of that. The eggplant soaks up every bit of that savory, tangy sauce and turns it into something lighter and more vegetable-forward than the classic meat versions.
4. Spicy Chicken Adobo
This one’s for all you spicy-lovers. It’s similar to my original chicken recipe, but with a kick from a homemade chili oil worked right into the sauce. But don’t worry, store-bought chili oil or chili flakes work just as well.
5. Coconut Chicken Adobo
Coconut milk is one of the most beloved regional additions to adobo, and for good reason: it mellows out the sharpness of the vinegar and creates a rich, creamy braising liquid that you’ll want to pour over mounds of rice.
6. White Adobo
White adobo is regarded as the original version of Filipino adobo from the pre-colonial era; that is, no soy sauce, just vinegar, salt, and aromatics. It’s lighter and tangier than what most people are used to, but the flavor is incredibly clean and bright.
7. Adobo Fried Rice
Normally we’d only make this rice when there was leftover adobo in the fridge, but I thought, why can’t I just have it whenever? This recipe was born out of that logic: by making a dedicated adobo-type sauce, you can have a version of adobo fried rice that tastes similar to the original, in a fraction of the time.
8. Chicken Adobo Stir-Fry
This is another recipe born out of convenience. I developed this for the busy cooks and the lazy weeknights when a long braise just isn’t happening. Rather than simmering for an hour, we stir-fry the chicken in a thickened adobo sauce that’ll have dinner ready in just under 30!
9. Chicken Adobo Flakes
This recipe turns store-bought rotisserie chicken into toasty, shredded adobo flakes with no marinating or simmering required (this also works great with leftover chicken or pork adobo!).
10. Green Bean Adobo
Like eggplant adobo, Adobong Sitaw (green bean adobo) is proof that the magic of adobo works just as beautifully on vegetables as it does on meat. Those long string beans soak up every bit of that savory adobo sauce while still keeping their characteristic crunch.
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