A simple but very delicious adobo lies in the process, freshness of ingredients and its regional twists as well. Each region has their own version so I might as well try experiment my own. This time I want to make it spicy and a little sweet at the same time.
Finally a spicy adobo recipe with a twist! I think it is a common knowledge that adobo in the Philippines is considered as the national dish of the country.
Sugar is usually added to any adobo dish to balance the saltiness of the dish. A lot would use pineapple as substitute, caramelising pineapple first before adding the meat and the rest of the vegetables. In my experience the dish become sour if you add it raw. That’s why I wanted to try use a jam instead and luckily it worked! Its sweet and the fruity flavour is there but not sour at all.
To make pineapple jam is easy, all you need is 1 cup pineapple, 2 cups brown sugar, 1 cup water and a squeeze of lemon. Cook until pineapple is soft and the entire mixture is thick.
Birds Eye Chillies 8 pieces, 2 potatoes, 1 large carrots, onion, garlic, ginger, pineapple jam, soy sauce, cane vinegar, bay leaves, black pepper, one whole chicken into chunks and seasoning. Best thing to do is always marinate the meat overnight or more.