Adobo Chicken (Philippine)
Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditional way of making adobo. The soy sauce gives it a savoury taste.
- Prep
- 13 min
- Cook
- 54 min
- Total
- 1 hr 7 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.
Preparation
When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
Preparation
When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters.
Preparation
Sear the chicken, browning on all sides.
Preparation
Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf.
Preparation
Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.
Preparation
Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc.
Photo: Witchy2006 at English Wikipedia · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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