This Chicken Adobo is one of the traditional Filipino dish. It’s full of flavor, a nice thick reduced sauce and tender juicy chicken meat. Best of all, it cooks in less than 1 hour.
I’m originally from Philippines and although I live in Canada now, there is still a huge part of me that will always love and miss our traditional Filipino dishes and desserts. There are quite few Filipino restaurant in Vancouver but I haven’t found anyone yet that I like. I am blessed and lucky to have a mother who can cook really well, she’s truly amazing especially when it comes to cooking. She can cook the most simple dish and make it taste so good (even without tasting it), until now I still do no know how she’s doing that. Adobo is one of her dish that I cannot simply copy, even if I cook besides her and follow the exact thing that she is doing, her dish will still come out 100% better than mine which only proves Mom knows best. I stopped trying and just decided to do my thing and my version. This dish is our favorite and we always request my mother to make this for us. Even now that we are all living on our own, every time my brother visits my Mom he still request this dish, never failed to be on the top wish list.
What is Adobo?
Adobo is a traditional Filipino dish, it’s one thing that almost all Filipino household makes from time to time. It’s a meat dish (chicken or pork) boiled in soy sauce and vinegar and few other spices to flavor it. At home, we always make the Pork version, but here in Canada, I like making the chicken version of this dish. Simply delicious.
Variations are welcome
There’s other variation of this that I love, like the one with mixed vegetables, or the one with coconut or the Hawaii style with pineapple. For now, let’s just stick to the basic, I’m keeping the other variations for my future post. Let me show you how I made this and welcome to Filipino cooking! Let’s get started!
Mix and Match Chicken Parts:
- This is a simple dish and you can make this using any part of the chicken. Breast works fine to, just make sure to watch the texture as chicken breast cooks faster than chicken thigh and over cooking it could make a dry meat. You might need less liquid when using chicken breast. Start with 1/2 of liquid (vinegar and stock combined and adjust as needed)
- You can also chopped and entire chicken into pieces and use all of it.
- You can also add vegetables like sliced string beans, eggplant or tomato.
- You can also add some hard boiled egg in the last 10 minutes of cooking.
- 1 tbsp oil
- 4 pieces bone-in chicken thighs or 2 medium size chicken breast cut into bite size pieces
- 1/2 cup water or chicken stock
- 1/4 cup + 2 tbsp rice vinegar or white vinegar (rice vinegar is milder and sweeter)
- 4 tbsp soy sauce
- 4 cloves garlic – smashed
- 1 small yellow onion – quarter
- 1 1/2 tbsp brown sugar (or granulated sugar)
- 1 laurel leave
- 1 tsp whole black pepper
- 3/4 tsp chili flakes
- In a heated pan, add oil, followed by chicken. Cook each side for 5 minutes or until the chicken is browned.
- Add water or chicken stock, vinegar, soy sauce, garlic, onion, brown sugar, laurel leaves and black whole pepper. In medium low heat, cover and simmer for 15 minutes or until the chicken is cook through and tender. Reduce the sauce to your liking. Taste and adjust seasoning as desired.
The Nutritional Information was calculated without the rice and other side vegetables (like tomato and cucumber)
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