Chicken adobo is the Philippines’ national dish along with other adobo dishes. It is a combination of soy sauce and vinegar marinated with pepper and garlic. The smells is absolutely delicious and the taste is distinct. It is perfect served with hot rice.
There are many ways of making adobo ranging from easy to exotic. Despite its variations, adobo only has one unique taste. It is delicious. This dish is not only popular in the Philippines, but it is also known worldwide especially in Latin countries such as Spain, Peru, and Puerto Rico. Historically, the Spaniards and Portuguese introduced this dish to the Filipinos.
The great thing about adobo is, you can substitute any type of meat you like. You can use pork, beef, dusk, or even exotic meats. It can store up to 7 days due to the salts and spices added. That’s why it’s ideal for picnics, special gatherings, etc. Everybody in the Philippines grew up with adobo, and every family has its own way of making it. You can add potatoes, carrots, pineapple, chilis for spiciness, or any vegetables you like to associate with the dish. If you prefer dry adobo, you can simply simmer it longer until the sauce has been absorbed by the chicken and the oil starts to come out. In this case, we maintain the sauce because we like to spoon it over hot rice. No matter what season is, this dish is always in season
[btn color=”orange” target=””]Ingredients:[/btn]
- 600 g chicken any parts
- 1/4 cup soy sauce
- 3 tbsp vinegar
- 1 tsp sugar (optional)
- 4 cloves garlic, pressed
- freshly black pepper
- 2 bay leaves
- 1/4 cup water
- Servings: 4
- Time: 3 hours 30 minutes
- Level: Easy
- Cuisine: Filipino, Spanish
[btn color=”orange” target=””]Cooking video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place the chicken in a pan and add in the soy sauce, vinegar, garlic, sugar, pepper, and bay leaves. Toss the chicken to ensure it’s well coat well. Cover it and allow it to marinate in the fridge for at least 3 hours (over night is preferred).
- When it’s ready to cook, pour the water into the pan and bring it to a boil. Cover it and lower the heat. Simmer it for 30 minutes or until the chicken is lightly brown and tender. Spoon the sauce over the chicken after 15 minutes. Turn off the heat.
- If you prefer a dry adobo, simmer it longer until the sauce has been absorbed by the chicken.
- Serve with hot rice. Enjoy!
This is the BEST Chicken Adobo recipe I have ever tasted. Thank you! I cooked it in the slow cooker tonight. When using a slow cooker, marinating and browning the chicken is important. Again, thank you for sharing this recipe!
Wonderful. So glad to hear that. You’re so welcome and keep cooking.