Chicken Adobo is the unofficial national food of the Philippines due its versatility, easiness to cook, and the fact that it can easily fit-in to any household regardless of their income. Although Adobo can be made out of just about anything from veggies, to meat, poultry, and seafood; the chicken version is the most popular one.
My approach to Adobo is the traditional way which involves few ingredients. I don’t over power the natural taste of the meat, so with that being said, it is best if you try not to re-invent the wheel when it comes to this dish. The dish is right from the get go and there is no need to make a simple dish turn into a complicated one.
This version of Adobo is accompanied with lightly seasoned yellow rice topped with a fried egg and garnished with scallions to make the dish complete; after all, Adobo is meant to be eaten with rice and not solely by itself.