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Hi! Can I ask what country are you from? The term adobo is very common in mine, but I’d never eat one with coconut milk! I’d just go with the combination of soy sauce and vinegar.
Unwarranted tip: Add hard boiled eggs when it is almost done, for a more exciting meal!
I must chuckle at myself.
I am one of those extremely odd and strange people who likes very, very many things across many different cuisines...
...except eggs. Eggs and yellow Summer (or Fortune) squash.
EDIT: Note, I eat plenty of eggs in things. But, when I run into a whole boiled egg sitting in my food, or a fried egg on top of a bowl of bibimbap, I pick it out. Even more odd: I will eat tamagoyaki without a problem.
Haha! Hard-boiled eggs are best eggs!
Yeaaaah, I know people like them. It's the whites that get me...
I’m in the US; the adobo I am trying to find is Filipino.
Filipinos like to make cooking videos on YouTube - if you search "Filipino pork adobo" on there you'll get many. They have a distinctive accent so you'll easily avoid the pretenders. It's a fairly simple dish so it suits the video format.
IMO what went wrong with that first recipe you found is not enough soy sauce and it needs to simmer for much longer.
I can see that, I felt it just didn't have enough "oomph" or "punch".
One comment on the meat - every pork adobo I've ever had is a mix of something like pork shoulder with pork belly.
Great effort on the adobo! 😊 Coconut milk definitely adds a different twist, but if you're looking for that traditional punchy flavor, try using more soy sauce and skipping the coconut milk next time. Chicken thighs are a great choice for a richer taste. Here's a video that might help refine your recipe. Happy cooking, and I hope this helps!
https://youtu.be/cONMBueJGAs?si=nD18f6Md3BinCsYS
Not sure if the exact item you are looking for as I am unfamiliar with chicken adobo.
However if it has anything to do with adobo sauce then I can’t recommend pork Al pastor enough.
First result from a google but there are plenty that work. https://heygrillhey.com/smoked-al-pastor/
It’s tacos instead of a dish but still is amazing and you can crock pot it if need be instead of smoking it on the grill.
Mind if I ask what chicken adobo recipe you are following so I have a better understanding of what you’re looking for. (Also for a fully selfish reason of trying what you are talking about)
Here are two versions, both of which I have made with repeat success.
Chicken Adobo #1
Chicken Adobo #2
On the upside, I was able to repurpose the underwhelming pork adobo into "cross-culture" taquitos last night. I shredded some cotija, gently reheated the pork, made some tortillas and then stuffed them with the cheese and pork and quickly pan-fried them, then topped them with a heap of pikliz. That worked well and was pleasing.
This looks awesome. Sorry I can’t be more help but glad you were able to repurpose the dish.