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Chicken Adobo
Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.
Prep: 5min
Total: 40min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 607 kcal, Carbohydrate 4 g, Protein 44 g, Fat 44 g, Saturated Fat 10 g, Cholesterol 170 mg, Sodium 1317 mg, Sugar 1 g, servingSize 1 serving
Ingredients:
- 2 lbs chicken ((note 1))
- 3 pieces dried bay leaves ((note 2))
- 8 tablespoons soy sauce ((note 3))
- 4 tablespoons white vinegar ((note 4))
- 5 cloves garlic ((note 5))
- 1 1/2 cups water
- 3 tablespoons cooking oil
- 1 teaspoon sugar ((note 6))
- 1/4 teaspoon salt ((note 7))
- 1 teaspoon whole peppercorn ((note 8))
Instruction:
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
- Heat a cooking pot. Pour cooking oil.
- When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
- Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
Easy Authentic Chicken Adobo At Home
FAQ
What are the original ingredients in adobo?
In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns—the ratio of which is dictated by both your family’s palate and your own.
What are the steps in cooking adobo?
Instructions
- Heat the oil in a cooking pot.
- Add the garlic. …
- Add the peppercorns and bay leaves. …
- Put the pork belly in the cooking pot. …
- Pour the soy sauce and beef broth (or water). …
- Pour-in the vinegar. …
- Taste your pork adobo and decide to add salt if needed.
- Transfer to a serving plate.
Is adobo mexican or Filipino?
Filipino chicken adobo and Mexican adobo are two completely different dishes. Filipino adobo has a thinner sauce that is savory and a bit sweet made with vinegar and soy sauce. Mexican adobo is a thicker sauce made with dried chiles and spices.
What does adobo mean in Filipino?
The national dish of the Philippines is adobo. Its name comes from the Spanish word “adobar,” meaning “marinade,” “sauce” or “seasoning.” And while some of adobo’s origins are hard to trace, other things are known.
Is adobo seasoning the same as Filipino adobo?
Its only similarity to Spanish and Latin American adobo is the primary use of vinegar and garlic. Philippine adobo has a characteristically salty and sour (and often sweet) taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano.
Why is vinegar added to adobo?
The vinegar softens the meat, allowing it to absorb the flavors of the sauce and be juicier as a result. Brown the meat. This enhances the flavor and adds complexity to the dish. And when you add your liquid, scrape the bottom of the pot to make sure you get those caramelized bits of meat sticking to the bottom.
