Chicken Adobo has been a signature dish of the Philippines for as far as I can remember. There are many ways on how to cook this dish. This is one of the ways that I do it. Here is another way which makes use of lesser seasoning. This chicken adobo version is tastier and it can even be enhanced if chicken stock is used instead of water.
The key for a tasty chicken adobo is the marinade. Make sure that the chicken get marinated in soy sauce and other spices until the meat absorbs the flavor. I marinated this for 3 hours. Sometimes, I even marinate chicken overnight to get the best result. Make sure to cover the bowl with cling wrap and put it inside the fridge while marinating the chicken.
This dish is best enjoyed with warm rice. I like it when the sauce from my chicken adobo is poured over the rice; it makes the dish more appetizing.
The vinegar in the dish helps prevent it from getting spoiled quickly. This is the reason why adobo has been a favorite dish to cook in the Philippines, where the weather is mostly warm and humid. Leftovers can be kept covered in the fridge for a week or kept in room temperature overnight. However, I suggest to keep it in the fridge (covered) to reduce the risk of contamination.
If you are new to Filipino food, this is a dish is a must try. Another chicken dish that I recommend is chicken inasal (Filipino chicken BBQ).
- 2 lbs. chicken, sliced into small pieces
- 5 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- 6 cloves garlic, crushed
- ½ cup soy sauce
- ¼ cup white vinegar
- 1 cup chicken broth (or water)
- 1 teaspoon sugar
- 3 tablespoons cooking oil
- Combine soy sauce, peppercorns, garlic, and bay leaves in a large bowl. Stir.
- Add the sliced chicken piece by piece. Make sure that the chicken gets coated with soy sauce. Cover the bowl and refrigerate for 3 hours to marinate the chicken.
- Heat oil in a pot.
- Put the chicken pieces gently into the pot. Cook each side for 2 minutes.
- Pour the remaining marinade into the pot. Add chicken broth (or water). Let boil. Cover the pot and cook in low heat for 40 minutes.
- Pour the vinegar in the pot. Let the liquid re-boil. Stir.
- Add the sugar. Continue to cook until the sauce reduces to your desired consistency.
- Serve with warm white rice.