PHILIPPINES: CHICKEN ADOBO RECIPE
CHICKEN AND PORK ADOBO RECIPE
Adobo, one of the most iconic dishes in Filipino cuisine. Adobo can be made with various proteins, but the most common versions are Chicken Adobo and Pork Adobo.
INGREDIENTS:
(For Chicken Adobo):
2 lbs chicken (thighs, drumsticks, or a mix)
1/2 cup soy sauce
1/2 cup vinegar (cane vinegar or white vinegar)
1/4 cup water
1 medium onion, sliced
4 cloves garlic, minced
2-3 bay leaves
1 teaspoon black peppercorns
1 tablespoon sugar (optional, for sweetness)
2 tablespoons cooking oil
Salt to taste
Optional: 1-2 dried red chilies for heat
(For Pork Adobo):
2 lbs pork (belly, shoulder, or a mix), cut into cubes
1/2 cup soy sauce
1/2 cup vinegar (cane vinegar or white vinegar)
1/4 cup water
1 medium onion, sliced
4 cloves garlic, minced
2-3 bay leaves
1 teaspoon black peppercorns
1 tablespoon sugar (optional)
2 tablespoons cooking oil
Salt to taste
Optional: 1-2 dried red chilies for heat
INSTRUCTIONS:
Marinate the Meat:
In a large bowl, combine the chicken or pork with soy sauce, vinegar, minced garlic, sliced onion, bay leaves, and peppercorns.
Mix well, ensuring the meat is well coated in the marinade. Cover and marinate for at least 30 minutes, preferably 2-4 hours, or overnight in the refrigerator for deeper flavor.
Sear the Meat:
Heat the cooking oil in a large pot or deep skillet over medium heat.
Remove the meat from the marinade, reserving the marinade for later. Sear the chicken or pork pieces in batches until browned on all sides. This step adds flavor and color. Remove the meat and set aside.
Sauté the Aromatics:
In the same pot, add the sliced onions and sauté until translucent.
Add the minced garlic and cook for about 1 minute, being careful not to burn it.
Combine and Simmer:
Return the seared meat to the pot. Add the reserved marinade and water. Stir to combine.
If using, add the sugar and dried red chilies at this stage.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the meat is tender and cooked through. If using chicken, check for doneness after 20-25 minutes.
Adjust Seasoning:
Taste the sauce and adjust seasoning if necessary. You can add salt, more vinegar for tanginess, or sugar for sweetness according to your preference.
Thicken the Sauce (Optional):
If you prefer a thicker sauce, you can remove the lid and simmer uncovered for an additional 10-15 minutes until the sauce reduces to your desired consistency.
Serve:
Serve the adobo hot over steamed white rice. Garnish with freshly chopped green onions or cilantro if desired.
Tips
Variations: Feel free to add potatoes, hard-boiled eggs, or vegetables like bell peppers and carrots for added flavor and texture.
Storage: Leftover adobo can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen after a day.
Freezing: You can also freeze adobo for up to 3 months. Thaw in the refrigerator before reheating.