When I made this chicken adobo I wasn’t at all experimenting to come up with another way to present adobo. It was purely accidental how this pink adobo version happened.

While assembling the ingredients for the chicken adobo a couple of days ago I realized too late that I ran out of fresh ginger. I was just going to forget about it and continue on but then I remember the jar of pickled ginger sitting in the fridge.


I serve pickled ginger on the side with sushi. Sometimes I’ll chop some up for a stir-fry. I added it in adobo and it gave the dish a pink color. I thought it was totally cool and bloggable so here it is.


Recipe: The Accidental Pink Chicken Adobo


  • 2-3 leg quarters(cut up in pieces)
  • 6 cloves of garlic, crushed and peeled
  • a bunch of picked ginger
  • sprinkle of black pepper(or whole peppercorns)
  • a few bay leaves
  • 2 cups of water (use the can of coconut milk)
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 3 medium potatoes, peeled, quartered
  • a little bit of oil
  • 1 sm can of coconut milk


  1. Heat up oil in a pot. Brown the chicken pieces for about 3-5 minutes. Add water, of coconut milk, soy sauce, vinegar, garlic, pickled ginger, black pepper, and the bay leaves. Stir everything together. Cover and simmer in medium heat.
  2. Stir occasionally and check how tender the chicken pieces are. Once the sauce has reduced (there should be about less than a half left), add the potatoes. Stir and cover the pot again. Let the potatoes cook until fork-tender. Open it once to stir.


Some people like their adobo on the saucy side but I prefer mine thickened and reduced.


Serve with rice. Discard the bay leaves. The pickled ginger added a sweet flavor in the adobo which went deliciously with the saltiness of soy sauce and sourness of vinegar. Was it good? You betcha!

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