If you’ve ever been to the Philippines, it’s almost impossible for you not to have heard about the classic, traditional Filipino meal known as chicken adobo. Chicken adobo is one of the most popular, if not the most popular, Filipino dish that’s known all over the world for its flavorful taste and unique way of cooking.
While the term adobo generally refers to spicy peppers in adobe sauce, the Filipino version is slightly different in that it refers to the simmering of meat in vinegar and soy sauce mixed with garlic, bay leaves and black pepper.
There are a number of variations in the way adobo is cooked and it varies depending on the region where it’s being made. Some even add coconut milk to the mixture to add body to the sauce and tame the vinegars strong flavor.
Just like any other Filipino dish, adobo goes well with white rice and best served hot.
- 1/2 cup of soy sauce
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 2 tablespoons of pickling spice wrapped in cheesecloth
- 3 tablespoons of vegetable oil
- 3 pounds of boneless and skinless chicken thighs
- 6 cloves of garlic, peeled and sliced thin
- Heat oil in a large pot and set heat to medium until oil is shimmering.
- Cook garlic for less than 30 seconds.
- Add all the chicken
- Cook and stir frequently until the chicken is white. As much as possible, do not wait for chicken to turn brown.
- Add soy sauce, water, and vinegar
- Add the pickling spice making sure that the spice ball is submerged.
- Wait till it boils then reduce heat until it simmers.
- Cover pot with lid so steam can escape then simmer for another hour until chicken is tender.
There you have it! Serve with white rice and enjoy!
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