One of the Philippines’ culinary treasures, adobo basically refers to theÂ cooking process that involves marinating and stewingÂ pork or chicken (sometimes combining both)Â in a mixture of vinegar, garlic, bay leaf and pepper. The name comes from the Spanish word for “marinade” or sauce, the main thing that gives the dish its richÂ sour, sweet and salty flavorsÂ .Â There are many ways ofÂ making adobo – some recipes would call for marinating the chicken for at leastÂ a day, others wouldÂ add sugar or coconut milk while there are those that wouldÂ recommend frying or broiling the chicken before serving with the sauce on topÂ .Â Â But the basic ingredients are always present and the preparation fuss-free.Â Here is a simple Filipino Chicken Adobo recipe to try. For a truly satisfying meal, it is best served with steaming white rice.
3-4 lbs of chicken thighs (or a combination of thighs and legs)
1 cup vinegar (white wine, rice or coconut vinegar)
10 cloves of garlic, coarsely chopped
3 bay leaves
1 tsp wholeÂ black peppercorns (or grind them if you prefer)
1/4 cup soy sauce
Â In a bowl, combine vinegar, soy sauce, garlic, peppercorns and chicken. Cover and marinate for at least 1 hour. Place the chicken and marinade in a large pot and bring to a boil. Reduce heat,Â cover and let it simmer for about 20-30 minutes, stirring occasionally. Taste the sauce and adjust according to your preference. Uncover the pot and continue simmering until the sauce has reduced and slightly thickened and chicken is tender and cooked through. You can remove the bay leaves before serving.
Photo Courtesy of: Arnold Gatilao