Adobo is Philippines national dish ,it is derived from a Spanish word adobar, meaning marinade/ sauce/ seasoning. A classic adobo normally cook with chicken or pork, it is stewed in vinegar, soy sauce, with three basic spices such as bay leaf, black peppercorns, and garlic. A combination of chicken and pork also works so well.
Adobo is one of those dishes you will find in every filipino restaurants and to our carinderias ( food stalls) all over the country and overseas. From meat, fish to vegetable versions of adobo. It is annoyingly delicious each time ( in a good way!).
Every time people ask me, what is filipino food? I automatically describe it as sour, salty, umami flavour with hint of garlic and pepper. For me, adobo is the most simple yet satisfying filipino creation. I don't know if just me, but that's what filipino food is about, simple but delicious. Every time i cook this dish, it always remind me of home, and my childhood. Each family member cook this dish differently, that's what makes this dish very interesting, You can basically experiment different spice add-ons. It can be saucy, or dry version.
If you don't know what filipino food is, this is the best dish to start with. It'll make you grab a bowl of steam rice. Now, come to think of it, Adobo was the first Filipino dish i cooked for my husband way back when we were still dating, that was 13 years ago, He loved it since then, in fact every time i feel like asking him what he wants for dinner? he respond like this, " uhm,..mayyybee? Adobo?. It is like our pie in our home, basically our lil comfort food.
This recipe is pretty straight forward and basic ! Nevertheless, it is scrumptious and rice grabbing dish! I learnt this dish since i was a child, It is one of those dish that comes to us naturally, our parents or in my case my siblings as they are my mum and dad growing up, to be fair, I do not remember they ever taught me how to do stuff, i learnt by observation. Pretty amazing don't you think? but no! i think that is just our way to grow and be independent. Over the years, i cooked and experimented the ways to make adobo, even explored other spices to bring out amazing flavours. But, this recipe i am sharing is one of the oldest flavour i have learnt. Hopefully you will be able to replicate it in your own kitchen, and enjoy as much as I enjoy my food. Happy Cooking!
When making adobo I prefer using the chicken legs or whole chicken because I like the different pieces of chicken as an option. Growing up we used to have chicken coops, when we were allowed to use them for meat it has to be the whole chicken, and can feed the whole family, if you like readily cut meat, the best ones are thighs and drumsticks those pieces are the juiciest, tender and absorbs the sauce well. But of course you can use any piece you like.
Since this recipe is very easy and only have few ingredients needed, You probably have it already in your cupboard. if not available in local supermarkets. There are 2 in particular that I am sure can only be found in an asian or oriental supermarket or online if prefer.
What you need to get
Soy sauce - you can use any brand, but normally I do not use other soy for adobo. but of course you can use any. Available in an asian supermarket (see photo below) as a reference.
Sugarcane vinegar or rice white vinegar- please refrain from using malt vinegar for this or wine vinegar (white or red), it doesn't taste the same. Available in an asian supermarket. ( see photo below) for reference.
Filipino Chicken Adobo
Full Ingredients: Serves 3-4
800g chicken legs or 2 large chicken legs
4 cloves garlic, chopped
1tsp black peppercorns
5 pcs bay leaves
1 tbsp ginger, chopped
1 red onions, chopped
3 red bird's eye chilli, chopped
1/2 cup water
Seasoning :
1/4 cup soy sauce
1/4 cup white cane vinegar/ rice vinegar
1 tbsp dark brown unrefined sugar or muscovado sugar
1/4 tsp dark soy ( for richer dark colour ) optional
Method:
Prepare the chicken, If using whole chicken, you can use a sharp large chef's knife, or a cleaver and a sharp kitchen scissors to cut meat and bones. Other option ask your butcher to cut and prepare it for you. Wash the meat properly.
Place meat in a pot or sautee pans with lid. Turn hob on to medium heat . Let it simmer for few minutes , let the oil from meat comes out.. Stirring occasionally to avoid sticking it in the pan.
Add garlic, bay leaves, peppercorns, ginger and onions. Stir and mix well. Add vinegar and simmer for 3 minutes or until vinegar smell is not too strong anymore ( well evaporated).
Add soy sauce, sugar, water and simmer for 20 minutes, adjust medium to low heat. Stirring occasionally.
Add dark soy for darker and richer flavour and red chillis . Stir and mix well. Simmer more until sauce is thickened.
Serve with steam Jasmin rice. Garnish with spring onions or thinly slices red onions.
Note: Taste should be salty, sweet and tangy flavour with subtle hint of spices.