Updated: May 26
Hey, you! It didn't take long for me to start cooking after I received my online Filipino food purchase (click here for the post). The next day, I was ready to make some delicious Chicken Adobo.
Chicken Adobo is one of, if not, the national dish of our beautiful country, The Philippines. Because there are thousands of islands that compose the Philippines, each island has their own take to this classic dish. You can also use pork, seafood, vegetarian, mixed meat - the possibilities are endless!
Today, I cooked the Chicken Adobo the way that I learned to make it from my family. Nothing too special about the ingredients, except that I use more soy sauce than vinegar. I happen to know that some people use more vinegar than soy sauce. The particularity of my recipe though is that I fry the chicken pieces after they cook in the sauce and transfer them back once the sauce has reduced.
You can use 1 whole chicken and cut it up or you may use a kilo of a specific piece. Or you can even mix and match. A little warning though: don't be scared of the oil! It is an oily dish, but that's why it's important to eat this with a good serving of white rice. It's simply incredible and brings me back to my former life. ❤️❤️
Filipino Chicken Adobo
1 kilo chicken, cut in pieces
1/2 cup soy sayce
1/4 cup vinegar
5 cloves garlic, whole and crushed
1 1/2 cup water
1 tsp peppercorn
3 bay leaves
1 tsp sugar
Prepare to marinate the chicken.
In a big bow, add the chicken, soy sauce, and garlic. Make sure the chicken is well-coated.
Let it marinate at least 30 minutes. Don't hesitate to regularly toss and turn. You can marinate it overnight as well. The longer the better.
Next, cooking the chicken.
Remove the chicken from the marinate. Pat dry. Set aside the marinade.
In a deep pan or a wok, heat some oil and fry the chicken pieces on both sides.
Pour the marinade over the chicken in the pan.
Add the water, bay leaves, peppercorn, and sugar.
Let it simmer uncovered for 30-40 minutes.
Heat some oil in a fry pan.
Remove the chicken from the sauce pan and fry on both sides for a few minutes or until the skin gets crispy.
While frying the chicken, let the sauce in the pan continue until it reduces.
Transfer the chicken back to the sauce pan.
I don't like seasoning with salt and black peppers as I find it already salty without. But that's to your liking.
Serve with white rice and enjoy!! 😋😋