Chicken Adobo
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The Tale of Chicken Adobo
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Adobo's technique of stewing meat in vinegar, garlic, and salt predates Spanish colonization, developed by Filipinos as a way to preserve food in a tropical climate. Spanish colonizers later gave it the name 'adobo,' after their own similar pickling method, but the cooking style itself is indigenous, and adobo remains the dish most often called the Philippines' unofficial national dish.
Ingredients
Scale:· 4 servings
- 2 lbs chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup cane vinegar
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 1 cup water
- 2 tbsp cooking oil
Instructions
- 1Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a pot and marinate for at least 20 minutes.
- 2Place the pot over medium-high heat and bring to a boil without stirring the vinegar in yet if avoiding a sharp taste, then simmer 10 minutes.
- 3Remove the chicken pieces and set aside, then reduce the sauce with brown sugar and water added, simmering 10 minutes.
- 4Heat oil in a separate pan and sear the chicken pieces until browned on all sides.
- 5Return the chicken to the sauce and simmer together for another 15-20 minutes until the sauce thickens and coats the chicken.
- 6Serve hot over steamed white rice.
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