Chicken Adobo is one of the most authentic Filipino dish in the Philippines. It is simply prepared by stewing either chicken or pork in soy sauce and vinegar. Many believe that Adobo is uniquely Filipino, since it was cooked and served throughout the Philippines before the Spanish colonized the country. Cooking this dish is very simple and straight forward. Even cooking novices can prepare this dish with ease. Check out this famous Filipino recipe for Chicken Adobo and taste for yourself.
Number of Servings:
1 kilogram chicken thighs
1/4 cup cooking oil
3 pieces bay leaves (dried)
3 cloves garlic (crushed)
1/4 cup soy sauce
1/4 cup white vinegar
2 cups water
1 teaspoon whole peppercorn
Pinch of salt
1 tablespoon white sugar (optional)
Place the chicken in a large pot and add the garlic and soy sauce. Stir, then cover the pot.
Marinate the chicken for about 2 to 3 hours.
In a large saucepan, heat the cooking oil over medium heat.
Once the oil is hot, add the marinated chicken. Set aside the marinade as you will still need it later.
Cook one side for around 5 minutes, then turn. Cook the other side for another 5 minutes.
Pour the remaining marinade in the pan, then add water. Bring the sauce to boil.
Add a pinch of salt to taste. If you, prefer more salt add more.
Add the whole peppercorn and bay leaves into the pan, and leave it to simmer for about 30 minutes.
Once the chicken is tender, add the vinegar. Stir, then cook for 10 more minutes.
If preferred, add a tablespoon of sugar. Stir the pan, and switch the heat off.
Adobo is best served hot. Enjoy!
Alternatively, you can cook Adobo with pork, instead of chicken. Or better yet, try to mix in chicken and pork! Instead of 1 kilogram chicken, get 1/2 kilo pork and 1/2 kilo chicken. Just have to follow the same instructions. The only difference is you have to simmer longer than 30 minutes, or turn the heat off once the pork is tender. More importantly, Adobo will never be complete without a serving of hot steamed rice.
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