PHILIPPINES: Chicken Adobo
About this Recipe
Many consider adobo to be the national dish of the Philippines. Adobo is a style of cooking, referring to the signature soy sauce, vinegar, and garlic combination. The chicken in this recipe may be substituted for pork, beef, fish, vegetables and even tofu for a vegan/vegetarian option.
Erica is a staff member at Literacy Pittsburgh whose family is from the Philippines. Thank you for sharing this family recipe with us!
- 4 pounds of chicken (drumsticks and skin-on thighs are preferable)
- 2 tablespoons coconut or vegetable oil
- 3/4 cup Filipino Sugar Cane Vinegar (can replace with white vinegar)
- 2/3 cup Soy Sauce
- 1/4 cup Water
- 1 Whole head Garlic, cloves separated, peeled, and crushed
- 2 teaspoons ground Black Peppercorns
- 4 Bay leaves
Materials needed for this recipe: Large metal, clay or earthenware pot for stewing
- Heat oil in pot over medium heat. When oil is hot, add pieces of chicken until chicken is browned all on sides and some of the fat has rendered out, about 4-5 minutes each side.
- In a bowl, mix together vinegar, soy sauce, and water. Pour mixture into pot, on top of chicken.
- Add garlic, peppercorns and bayleaves.
- Cook on medium low for 45 minutes – 1 hour until chicken is tender.
- Serve with steamed white rice, green onions