Chicken Adobo

Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

ingredients

  • Rice vinegar – 150mL
  • Soy Sauce – 150mL
  • Garlic – 4 cloves
  • Bay Leaves – 4
  • Adobo Seasoning – 1 Tbl
  • Chicken Pieces – 2 lb.

    • method

    1. Prepare: Crush the garlic cloves
    2. In a medium saucepan, combine all ingredients with 150mL water. Bring to a bare simmer, cover, and cook for 20 to 25 minutes, until chicken is tender and cooked all the way through.
    3. Remove chicken from the pot and bring mixture to a vigorous boil. Continue to boil for about 20-25 minutes, stirring occasionally, until the cooking liquid reduces by half and is thick enough to cling easily to the back of a spoon. Return chicken to pot and heat through. Discard bay leaves. Put chicken on a baking sheet, coating with a bit of the sauce and broil for three minutes.
    4. Serve, drizzling with remaining sauce.

    notes

    (optional) Add 1 tsp sugar (optional) Add white onions and or mushrooms Try marinating chicken for 3-12 hours Thighs are best If using chicken with skin on, pan-fry the chicken pieces for 1 to 1½ minutes per side. This will partially cook the skin, making it tough enough to withstand stewing later. It will also remain intact, which is nice for presentation. To make Adobong Manok sa Gata, add 500mL of coconut milk in step 1 in place of the water. Traditionally served with warm white rice
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