Filipino Chicken Adobo
As Filipino as it gets, this is legit. If you can make this, you're IN.
There are so many variations to this recipe, every family has their own. My own mother doesn't remember her recipe half the time, I had to pull teeth to get it out of her. I hope you enjoy the basic recipe I have here, and go on to experiment with your own flavors of adobo. For more reference on what this is, here's a link.
This is an easy way to cook chicken, with almost no mess, no fuss, and no work. It can be paired with any kind of staple starch you like, I prefer the classic Jasmine Rice I am accustomed to eating. Chicken adobo creates its own sauce, which I like to drizzle over my rice. The nice thing about it is I can cook a lot and it will last me a long time. The vinegar helps preserve the chicken, and it can always be reused with a nice stir-fry of leftovers.
There are so many variations to this recipe, every family has their own. My own mother doesn't remember her recipe half the time, I had to pull teeth to get it out of her. I hope you enjoy the basic recipe I have here, and go on to experiment with your own flavors of adobo. For more reference on what this is, here's a link.
This is an easy way to cook chicken, with almost no mess, no fuss, and no work. It can be paired with any kind of staple starch you like, I prefer the classic Jasmine Rice I am accustomed to eating. Chicken adobo creates its own sauce, which I like to drizzle over my rice. The nice thing about it is I can cook a lot and it will last me a long time. The vinegar helps preserve the chicken, and it can always be reused with a nice stir-fry of leftovers.
Ingredients
- Chicken (about 3-6 pounds should be fine.)
- Vinegar (1-2 cups)
- Soy sauce (1-2 cups)
- Bay Leaves (about 6)
- Peppercorns (1 tbsp)
The Easy Part
Put all the raw chicken you are using into a large stew pot. Your chicken can be breasts, thighs, wings, boned or boneless, skinned, or skinless. I prefer boneless-skinless chicken, but sometimes the fat and the bones add that extra flavor and substance. Since I re-use my leftover chicken adobo in stir-frys and fried rices, I avoid the deboning process.
Next, pour in your vinegar and soy sauce, make sure there is enough to almost cover the chicken, then add a cup or two of water. Add the peppercorns and bay leaves next, along with any other ingredients you want. Sometimes my mom uses a bit of sugar to take the edge off the vinegar and soy.
Turn the stove on high until the adobo starts to bubble and boil, then turn the heat down to a medium temperature and let it simmer for at least half an hour. If you want the chicken to absorb more of the flavor, just let the sauce boil down longer.
Serve with Jasmine Rice and a steamed vegetable of your choice. Drizzle some leftover sauce on your rice and veggies too!
Save your leftovers for a good, hearty fried rice or stir-fry the next day!
Next, pour in your vinegar and soy sauce, make sure there is enough to almost cover the chicken, then add a cup or two of water. Add the peppercorns and bay leaves next, along with any other ingredients you want. Sometimes my mom uses a bit of sugar to take the edge off the vinegar and soy.
Turn the stove on high until the adobo starts to bubble and boil, then turn the heat down to a medium temperature and let it simmer for at least half an hour. If you want the chicken to absorb more of the flavor, just let the sauce boil down longer.
Serve with Jasmine Rice and a steamed vegetable of your choice. Drizzle some leftover sauce on your rice and veggies too!
Save your leftovers for a good, hearty fried rice or stir-fry the next day!