Filipino Chicken Adobo
Adobo is one of the most common and cooked Filipino recipes. Almost every household in the Philippines cooks adobo and most people in the Philippines know what it is. There are also variations of adobo from around the world. Portuguese variant is known as Carne de vinha d’alhos. You can use this recipe with pork as well. In fact, I often combine this recipe with pork also. It is easy to make and does not require a lot of effort.
You need to use the vinegar and soy sauce brand. I tried other brands and the recipe became too sour or too salty. So if you do not have the correct vinegar or soy sauce, I recommend going to your local asian supermarket store. It is more expensive to buy the vinegar and soy sauce in the Internet. If you buy them in an asian supermarket, it is so much cheaper. You can also find them in a Filipino super market store.
Chicken Adobo Recipe
Serves: 4–6 people | Prep Time: 10 mins | Cook Time: 60 mins
- 4-5 lbs chicken breasts, thighs, wings or drumsticks
- 6 cloves garlic, crushed and minced
- 2 teaspoon whole black peppercorns or ground black pepper
- 2 bay leaf
- 3/4 cup vinegar
- 3/4 cup soy sauce
- 2 cups of water
- Combine the chicken, vinegar, soy sauce, water, garlic, bay leaf and pepper in a large cooking pot.
- Boil the chicken over high heat.
- Lower the heat and let it simmer for 30 minutes. Keep the pot covered.
- Remove the lid, let it simmer until the sauce is reduced which is approximately another 30 minutes.
- Let the sauce reduced to your desired taste. I like to have sauce on my rice so I stop before the sauce becomes thick but you can reduce the sauce until it is thick or until there is practically nothing left.
Additional Notes: Must use the vinegar and soy sauce brand.