Chicken Adobo - Filipino Dish
Dec 02, 2005 by Tuxedo Gin | 9 Comments| Share it:
Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.
So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)
- 3 lbs chicken thighs
- 3/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 ts peppercorns (crushed)
- 1/4 ts salt
- 3 cloves garlic (chopped or crushed)
- 2 bay leaves
- 1/4 of a medium onion (chopped)
Chop the onion and garlic.
Get out your soy sauce and vinegar.
Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.
Next step is to take your salt, ground peppercorns, and bay leaves.
Add 1/4ts peppercorns (crushed), 1/4ts salt and 2 bay leaves to the pot.
Mix it all up very well.
And then cover it. We need to let this marinate for 1-3 hours.
Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)
Serve in a bowl with some of the sauce. Ideal side dishes are steamed rice, and veggies (not pictured.)
That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish.
Now that you have learned how to make chicken adobo - filipino dish, please be sure to view these other chicken recipes. Also, you will love these Filipino recipes.
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