how do you prefer your adobo?

Well as I have seen to my wife who prepare the Chicken Adobo is that she always avoid the oil for I do not want to have an oil from the Adobo so she will marinate the chicken with vinegar, soy sauce, bay leafs, black pepper,garlic, onion, maggi cube, then add with water then simmer until the excess water is out and changed with the oil from the chicken by itself and sometimes she will add potato in it for my daughter to have it as a substitute of rice.......

As for me i add tomato sauce in it and chili powder. I do not marinate the chicken or pork. What i do is boil the chicken or pork in the vinegar, soy sauce, little salt, pepper, bay leaf and seasoning. When the chicken or pork is tender i get it out of the saucepan then i roll the meat in a little flour then fry it in cooking oil. Next, i put it back into the sauce and let it simmer for a few more minutes and add the tomato sauce and chili powder. My family loves it when i cook it that way but when i am a little lazy i just put all the ingredients together and let it boil until the meat is tender without the frying and tomato sauce and they still love it.

I find your adobo quite interesting. I have not tried adding butter in my cooking . It looks and smells great and yummy.I will try to add some the next time I cook. I do the same except that I have not tried adding butter in it. I have a friend that instead of adding soy sauce she adds oyster sauce. Neither have I tried it. Perhaps we try some innovative ingredients to our adobo recipes to make it more yummy.

i love adobo.. it's the first time i saw someone put butter in it.. anyway there are so many versions of adobo.. there is the one adodong matanda or adobong batangas.. del monte has hawaiain adobo (w/ pinapple tidbits).. and the bicolanos has creamy adobo (w/ coconut cream).. there is a book out there called "Adobo Cookbook?" which is available in NBS.. i purchased one but my mother immediately like it so she took it.. i have done adobo w/ w.sauce, w/ oyster sauce, del monte recipe, bicol, and the traditional adobo matanda.. all i've like.. later i'll try yours w/ butter.. hehehe

I prefer my adobo to be dry and no vinegar. With tomato sauce to thicken the texture and laurel to add flavor. Meat must be pressurized so that it will melt in my mouth. Few Worcestershire sauce to add some unique feel to it. Quail eggs are optional.