Chicken Adobo (with browned Garlic)
Another Filipino food recipe, Adobo is the most popular dish among Filipinos I would say, both in the Philippines and abroad. It is, for many of us, a taste of home and although the name was taken from Spanish (as many Filipino words are), the cooking method is 100% Filipino. At the moment it is only considered the ‘unofficial’ national dish of the Philippines but measures have already been taken to make it official.
Adobo does not only taste good and easy to cook, it is also a practical dish as it keeps well for days even without putting it in the fridge (and for weeks if you do). And in the old days most households do not own a fridge and with the warm temperature it is easy for food to spoil, thus, cooking Adobo has become so common in every home and each one has their own version of it. Different kinds of meat, like pork, chicken, fish, seafood and even some vegetables can be cooked Adobo style, and the one constant ingredient is vinegar. Some ingredients also vary depending on one’s preference or mood.
This recipe of Chicken Adobo, which is the more common than using other meat, is one of the version I learned from my Mama and is the one I prefer the most. Mostly because I love garlic and I also like my Adobo cooked longer than the sauce has really thickened and mostly absorbed by the meat.
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Chicken Adobo (with Garlic)
INGREDIENTS
- 1 pound chicken - - cut into parts
- 1/2 cup coconut vinegar
- 1/2 cup soy sauce
- 1 cup water
- 1 medium onion - - sliced
- 4 pieces bay leaf
- 1 teaspoon black peppercorn
- 3-4 cloves garlic - - minced
- 3 tablespoons cooking oil
INSTRUCTIONS
- In a pot, combine all except the last two ingredients. Place the pot on the stove and boil at medium heat for about 20-30 minutes or until the meat is tender.
- Then let it simmer for a few minutes more until the sauce is reduced into half and thickens. I usually prefer it when the meat is so tender it is almost falling off the bones and the sauce is really thick so I let it simmer until it reaches this phase. Another version of Adobo would stop in this step and that is fine.
- In a pan or skillet, sauté garlic in hot oil until browned and crisp. Remove the browned garlic from pan and in the same oil, cook the chicken meat (without the sauce) for a few minutes (about 3-5 min) then add the sauce and simmer for another minute or two.
- Place Chicken Adobo in serving plate and sprinkle with the browned garlic. Serve with steaming hot plain rice.
Coconut vinegar is not available in my place, can I ask for a substitute of this?
You can use any vinegar actually. It will give a different flavor of course but it should be fine.
Oh my… this is soooo delicious. am craaaavvviiinnnggg 😀 Basta pagkaing Pinoy masarap 😀
I agree, Marion! Just had it yesterday and already missing it!
Hi, do you use the same measurements for adobong kangkong & adobong sitaw? Ty.
Hi Rachel, assuming that you are also adding pork (1/4 kilo), you may use the same measurements reducing the water to 1/2 cup. But the procedure is slightly different. You cook the pork first in oil until browned then add the liquids. Let it simmer until meat is tender and you add your string beans/sitaw or kangkong.