Food for Every Soul

Heyyy Helpers! Welcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this post, I decided to interview the HF’s Junior Staff Major General: Archana!

Savage Food for Every Soul » The Help Force

I started off by asking Archana some questions about the recipe she decided to share with us today!

Hello Archana, welcome to this recipe interview! Can you tell us what delicious recipe you will be talking about today?
Archana: Its the Philippines national dish and one for my favorite the chicken adobo!  
Chicken Adobo (Filipino-Style) - Butter Be Ready

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?
Archana: It was made when Spanish invade the Philippines and they named it Adobo because it means Marinade in spanish :BigBrain: if we gonna talk about family stuff.. mom forced us to eat this just to like it and it worked lmao 

Here comes the best part, the Recipe! (As explained in detail and steps by Archana)

Chicken Adobo


» Chicken

» Salt

» Sugar

» Soy Sauce

» Vinegar

» Black pepper

» Garlic

» Bay leaf

(You can add pineapple if you want!)


1. Have the chicken ready and start by marinating the chicken in soy sauce, vinegar and garlic. The garlic needs to be crushed for best results. This process takes 1 hour to 12 hours depending on how flavorful you want the dish to be.

2. Separate the chicken from the marinade. Make sure to set the marinade aside because it will be used later on. Pan-fry the chicken pieces for 1 to 1 ½ minutes per side.

3. Pour marinade into the pot and add water. Let boil. The bay leaves and whole black pepper can now be added. The process takes 20 to 25 minutes depending on the quality of the chicken. Then add the sugar and salt (It is important to taste your dish before adding seasonings sometimes people only use salt)

4. Filipino chicken adobo can be served with or without sauce. If you like it very tasty then continue to cook on an uncovered cooking pot until the liquid completely evaporates.

5. There you have it a nice chicken adobo!

Chicken Adobo - Jo Cooks

Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it? 
Archana: I used to hate it before because it got a sweet, salty and sour taste which i dont like before but got used to it by my moms cooking style. If you want tips for it i suggest leaving the cooked adobo in ur refrigerator and re heat it the next day for much yummy taste.
Thank you Archana for doing this interview for us!
Archana: ty too! :bow:

With that, we’ve reached the end of the post. I know you wanted to read more XD but I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas.

Bon Appetit! <3

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