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You are here: Home / Chicken Recipes / Adobong Antigo (Adobo with Rum)

Adobong Antigo (Adobo with Rum)

January 29, 2017 by Manny 2 Comments

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A unique adobo that dates back from our Philippine history. This variation of adobo have rum and buco juice which will produce an exotic adobo which I’m sure you will love the taste. And with regard to the meat used in this adobo, either chicken or pork can be used or you can combine them both. For example, instead of buying one kilo of chicken, you can buy half a kilo of pork and half a kilo of chicken. Since chicken cooks faster than pork, you can cook the pork first of about 15 minutes then add the chicken and simmer until both of them are tender.

To cook adobong antigo; Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain. Fry meat till golden brown, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.

 

Adobong Antigo
Print Recipe
5 from 2 votes

How to Cook Adobong Antigo (Adobo with Rum)

A unique adobo that dates back from our Philippine history. This variation of adobo have rum and buco juice which will produce an exotic adobo which I'm sure you will love the taste.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Chicken or Pork Recipe
Cuisine: Filipino
Keyword: adobong antigo, braised pork adobo, chicken adobo
Servings: 6 servings
Calories: 332kcal
Author: Manny

Ingredients

  • 1 kilo chicken or pork cut in serving pieces
  • 1/4 cup vino blanco or 5 year old rum
  • 4 teaspoons soy sauce
  • 5 cloves garlic crushed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 cup vinegar
  • 1 cup buko juice
  • 1 small head garlic crushed

Instructions

How to cook adobong antigo:

  • Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain.
  • Fry meat till golden brown, pour off excess oil and add buko juice.
  • Simmer till tender and adobo begins to give off oil.
  • Fry the extra garlic and sprinkle on the adobo before serving.

Video

 

Adobong Antigo

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Filed Under: Chicken Recipes Tagged With: adobo, adobong antigo, chicken adobo, filipino recipe, pork adobo

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Rachelle Grace

    May 22, 2017 at 8:26 pm

    5 stars
    Hi! Thanks for this wonderful recipe. I’m trying this out maybe tonight or tomorrow. May I ask for a good alternative of the rum? I might not find a 5-year old rum in our market

    Reply
    • Manny

      May 23, 2017 at 9:27 am

      5 stars
      Hi Rachelle, Thanks also for your comment and for visiting this blog. You can use white wine(vino blanco) instead of rum.

      Reply

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