Filipino Chicken Adobo

 Filipino Chicken Adobo

Chicken adobo is a popular Filipino dish made by simmering chicken pieces in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. It's a savory, slightly tangy dish with a rich sauce that's often served with rice. The chicken absorbs the flavors of the marinade and becomes tender and flavorful after cooking. There are many variations of adobo, including ones with pork, beef, or even vegetables, but chicken adobo is one of the most common versions.

Adobo is one of the few dishes in the Philippines with local origins as it was given the Spanish name later. This lip-smacking dish is as Filipino as you can get, and it goes with nothing else but rice. Every family in the Philippines has its own way of cooking adobo, so it might taste a little different from place to place.

Chicken adobo typical6 includes:

1. Chicken: Usually bone-in pieces like thighs or drumsticks, but you can use boneless chicken too.
2. Vinegar: Often white vinegar or cane vinegar. It adds acidity to the dish.
3. Soy Sauce: Provides the savory, umami flavor and adds color.
4. Garlic: Crushed or minced garlic cloves for aromatic flavor.
5. Bay Leaves: They impart a subtle, herbal essence to the dish.
6. Black Peppercorns: Whole or cracked, they add a bit of heat and flavor.
7. Optional Ingredients: Some variations include ingredients like onions, sugar, coconut milk, or different types of vinegar for regional or personal preferences.

Adjusting the proportions of these ingredients can change the flavor profile slightly.

Some prefer it more tangy (with more vinegar), while others prefer a saltier or sweeter taste by adjusting the soy sauce or adding sugar.

Experimenting with this elements, allow you to tailor the dish to your taste preferences.

For cooking chicken adobo you don’t need anything to specialize. Here’s a basically list of equipment you might find handy:

1. Large Pot or Pan: A wide, deep pan or pot works well for simmering the chicken and sauce together. A Dutch oven or a skillet with a lid is perfect.
2. Tongs or Spatula: For turning the chicken pieces and stirring the sauce.
3. Knife and Cutting Board: For chopping garlic or any optional ingredients.
4. Measuring Spoons and Cups: If you're following a specific recipe that requires precise measurements.
5. Lid or Cover: To cover the pot while simmering, helping the chicken cook evenly and retain moisture.
6. Optional Rice Cooker or Pot: If you're planning to serve it with rice, having a rice cooker or a separate pot to cook rice is convenient.

These basic kitchen towels should be enough to prepare a delicious chicken adobo dish. Adjustments can always be made based on the quality you’re cooking or any personal preferences in cooking style.

To serve chicken adobo:

1. Rice: It's commonly served with steamed white rice. The flavorful sauce from the adobo pairs excellently with rice.
2. Garnish: Optionally, you can garnish it with chopped scallions, cilantro, or sliced chilies for added flavor and color.

To store Chicken adobo:

• Refrigeration: Let the adobo cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezing: If you want to freeze it, allow it to cool completely, then store it in a freezer-safe container or freezer bag. It can last in the freezer for about 2-3 months. Thaw it in the refrigerator overnight before reheating.

When reheating, you can warm it up in a pot on the stove over low to medium heat or in the microwave until heated through. If it thickens too much upon refrigeration, you might need to add a bit of water or broth while reheating to adjust the consistency.

Remember, like many dishes, the flavors of chicken adobo often meld and improve with time, so it might taste even better the next day!

Prep Time: 5 minutes 

Cook Time: 35 minutes

Total Time: 40 minutes 

Servings: 4 people

Ingredients:

• 2 lbs chicken cut into serving pieces
• 3 pieces dried bay leaves
• 8 tablespoons soy sauce
• 4 tablespoons white vinegar
• 5 cloves garlic crushed
• 1 1/2 cups water
• 3 tablespoons of live oil or cooking oil
• 1 teaspoon sugar
• 1/4 teaspoon salt optional
• 1 teaspoon whole peppercorn

Instructions:

1. Combine chicken, soy sauce, and garlic in a large bowl, mix well. 
2. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
3. Heat a cooking pot and pour cooking oil.
4. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
5. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil.
6. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
7. Add vinegar. Stir and cook for 10 minutes.
8. Put-in the sugar, and salt. Stir and turn the heat off.
9. Serve hot accompany with cooked warm white rice. 
10. Share and Enjoy!