Chicken Adobo is one of the most popular Filipino dishes. It’s so beloved by Filipinos that they even call it their national dish.
Hi, all my foodies! It’s CiCi. Today I’ll show you how you can cook Filipino chicken adobo at home. So what’s the relationship and differences between Filipino adobo and Spanish adobo? Stick around and let me tell you more about this.
The chicken is so tender. It’s hearty and savory. But because there’s vinegar in it, it also makes the dish quite refreshing. It pairs well with rice.
For the chicken and marinade:
5 chicken thighs, bone-in, skin-on, about 3 pounds
1 cup apple cider vinegar (traditionally uses coconut vinegar)
1/2 soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
10 garlic cloves, peeled, smashed
3 bay leaves
1 teaspoon whole black
To marinate the chicken, in a bowl, mix in the apple cider vinegar, soy sauce, and sugar. Transfer in the chicken and let it marinade for 30 minutes.
Crush the garlic.
To cook the chicken, first, remove the chicken from the marinade and place it on a plate. Pad dry with a paper towel. Reserve the marinade.
Then in a large pan, add 1 tablespoon of vegetable oil. Place the chicken in the pan, skin side down, and cook over medium-high heat until browned, for about 4 minutes on each side. Remove the chicken and place it on a plate.
In the same pan, with the remaining oil, add the garlic, bay leaves, black peppercorns and cook over medium low heat until the aroma comes out for about 1 minute. Pour in the marinade and bring to a simmer. Transfer back the chicken, cover the lid, and use medium low heat to cook the chicken until well done for about 45 minutes.
Uncover the lid. Cook until the sauce has reduced slightly, for about 5 minutes.
Serve with rice.