Chicken Adobo

Long time ago I had posted pork adobo but not everyone eats or likes pork so here is a chicken version of a Filipino classic, the Chicken Adobo. This dish is the National Dish of the Philippines and I guess this is our most popular dish as well so if you haven’t tried it yet this is the time

Long time ago I had posted pork adobo but not everyone eats or likes pork so here is a chicken version of a Filipino classic. This dish is the National Dish of the Philippines and I guess this is our most popular dish as well so if you haven’t tried it yet this is the time. For those who don’t know what an Adobo is, it is a dish made out of stewing meats like chicken and pork in soy sauce and vinegar, a dish with hint of salty, sour and sweet notes best enjoyed with lots of steamed rice.

A very old dish this dates back even before the Spanish colonization of the Philippines.  History says that the Spaniards encountered a unique type of cooking process where meat is stewed with vinegar they then called it “Adobo” as it has a similarity with the Spanish meat preservation technique called adobo where meat is immersed in a marinade of paprika, oregano, salt, garlic and vinegar.

A really good dish that I highly recommend if you want to try Philippine cuisine, just the sauce alone created in the stewing process is enough to make a cup of steamed rice a full Have you tried adobo yet? If yes, what do you think of it?

Chicken Adobo

★★★★★ 5 from 10 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Long time ago I had posted pork adobo but not everyone eats or likes pork so here is a chicken version of a Filipino classic, the Chicken Adobo. This dish is the National Dish of the Philippines and I guess this is our most popular dish as well so if you haven’t tried it yet this is the time

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Ingredients

Scale 1x2x3x

• 1 kg chicken thighs and legs
• 2 medium sized sweet potatoes (optional)
• 1 whole garlic, minced
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
• 1 tbsp sugar
• 1 tsp cornstarch diluted in 3 tbsp water
• 4 pcs bay leaves
• 2 tbsp whole pepper corns
• oil

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Instructions

1. If you will be using sweet potatoes, deep fry the sweet potatoes until cooked, set aside.
2. In a large wok sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
3. Add chicken and fry until brown on all sides.
4. Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.
5. Drain the liquid and in heat proof container then continue to cook chicken until dry and starts to fry again. Re-fry on its own oil for 5 minutes.
6. Mix diluted cornstarch in the drained liquid then pour the mixture back into the wok together with the sweet potatoes (if using).
7. Simmer for additional 5 minutes then serve.

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