Filipino Chicken Adobo

Adobo is one of the authentic, most popular staple dishes in my mother county, the Philippines. There is no one way in cooking this Filipino delicacy as adobo is very versatile. Every region in the islands have their own versions on how they want to cook it. You can use pork instead of chicken, or use them altogether. Some people boil the meat until almost dry or pan-fry the meat after being marinated for few hours. Some put brown or white sugar while others add onions, potatoes, boiled eggs, even chilies to give it a nice, spicy kick. Although there are many different variations on how to cook adobo, the standard ingredients mainly consist of soy sauce, vinegar, peppercorns, garlic and bay leaves.

Ahhh, smelling the adobo cooking in the kitchen enveloping the whole house of its aroma, enjoying it on the plate full of rice smothered with sauce, tasting every bite of its yummy goodness...it surely reminds me of my childhood!

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Prep time: 10 minutes
Inactive: 1 hour
Cook: 50 minutes
Total: 2 hours
Yields: 6-8 servings

INGREDIENTS:

4 to 5 pounds chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns

3 bay leaves

Steamed rice, for serving

DIRECTIONS:

Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally.

Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes.

Serve with steamed rice.

Recipe from Corrine Domingo

Yield: 6 to 8 ServingsPin it