Auguest Guest Blog ft. Amcarmen’s Kitchen – Chicken Adobo

Prep Time 5 Mins | Cooking Time 25 Mins | Serves 4-6


Allison Geronimo from Amcarmen’s Kitchen shares with us her recipe for delicious Chicken Adobo. Photos By ALLISON GERONIMO.


Hello Everyone! It’s Allison from Amcarmen’s Kitchen here taking over Brendon The Smiling Chef’s blog for the first time for Auguest (Find out what Auguest is here)! Before I begin with today’s recipe, here’s a little insight to who I am and how I came to start a food blog.


For starters, I am quite a complicated person in terms of where I am from. I’ve practically spent my whole life in Brunei Darussalam, since birth up until I was about 19 and moved to Sydney, Australia when I started my University Degree back in 2011. Though both my parents originate from the Philippines, I have never really called it home since I’ve not lived there at any stage of my life. Even though I have never lived in the Philippines, I grew up with Filipino food, mainly from my Mother’s cooking, and up to today never cease to cook up a Filipino storm in the kitchen myself.


I started Amcarmen’s Kitchen in the fall of 2014, during the Easter holidays; I was pretty much on the brink of going insane because of the amount of assignments I had to do over the break. So, as all students will admit to doing, I procrastinated by starting up a food blog. I have always been into cooking – well, when I say always, I mean since only after my first year of university. Before that, I was terrible at cooking! I basically cooked (or on occasions got take-away) just because I needed to eat. I decided that I wanted to change my habits and asked my mom to teach me how to cook simple, humble, Filipino dishes. From then on, as I became more confident in my cooking, I started exploring different cuisines, learning new techniques, and bravely stepping out of my comfort zone. I posted pictures of my food mainly on my personal Facebook and Instagram pages for about 2 years, and was then encouraged by one of my friends to actually start a blog for all my creations. Besides doing all the cooking, I also style, photograph, and edit everything you see on my blog.

Tonight’s recipe is a classic Filipino dish loved and known by many across the globe. “Do you know how to make Adobo?” It’s the first thing anyone has ever brought up to me when I tell him or her. I technically have Filipino blood running through my veins (even though I tell them I’m from Brunei). Brendon even requested for an Abodo dish for our collaboration and ever since I taught him how to make it about a month ago, he has been obsessed with it 🙂 It’s actually a very simple dish to make and doesn’t require a lot of your time spent standing by the stove. You literally will just have to throw everything together in one pot and leave it on the stove to cook. This was definitely my go-to dinner dish especially if I’ve had a long day at uni/work/gym. It is a dish that you can whip up anytime as it mainly utilises pantry staples.

Have you tried to make Allison’s Sinigang or Adobo? Let us know by tagging #brendonthesmilingchef and #amcarmenskitchen on Instagram and Twitter.

For the Chicken Adobo
  • 750g chicken thighs (bone-in)*, wash and cleaned
  • ¼ cup dark soy sauce
  • ½ cup vinegar
  • ½ cup water
  • 4-5 dried bay leaves
  • 4-5 garlic cloves, crushed
  • 2 tsp whole black peppercorns
To Serve
  • Steamed Jasmine rice
  • Steamed vegetables

Make the adobo. Place all ingredients in a large pot. Cover and bring to the boil. Once boiling, lower the heat and let it simmer for about 20 to 25 minutes until the sauce is reduced and thickened, and the chicken is tender. The great thing about this is you don’t have to stir it around!

Serve with steamed rice and a side of veggies of your choice.


Allison’s Tips
  • I personally love chicken thighs, but you can also use any part of the chicken, cooking time may vary. Traditionally we would use the whole chicken (cut into bits of course) just because buying the bird whole from the local market would be cheaper than getting specific cuts.
  • You can also use pork belly to make this adobo dish, or even a combination of both chicken and pork. Basically just substitute the meat and apply the same method – cooking time may vary. 
  • You may also notice that the dish produces a lot of oil from the chicken/pork. If you’re concerned about the amounts of oil, what my mum usually does is separates the meat from the sauce and sets the sauce aside in the fridge for a few hours until the oil has settled. Once it has settled, she then scoops out the oil and heats the sauce up again before eating

Many thanks to Brendon for letting me guest blog this recipe for you guys tonight. Hope you enjoy this deliciously easy recipe! 🙂


– Ally xx

Recipe Copyright © 2015 | amcarmenskitchen



Be sure to check back on Thursday as Allison shows us how to make the refreshing Filipino hot and sour soup Sinigang!

Happy Cooking and Keep Smiling,

Brendon 🙂
View my food journey on Zomato!


3 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser and commented:
    Use Kosher Chicken and this is a wonderful dish for Shabbat dinner.

    Liked by 1 person

    1. Thank you for commenting and for the great reccomendation Chef Ceasar! Keep smiling 😉


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