Last updated on May 2nd, 2024 at 09:21 am
Adobo is a Filipino dish that takes on many forms and can be made into a wide array of versions.
A simple combination of chicken marinated in garlic, vinegar, and soy sauce. Boiled, pan-fried, then re-simmered into this chunky bliss. The method helps the dish withstand the humid tropical weather we have back home. It’s a staple in picnics and campings, always partnered with rice, with some tomatoes and salted egg on the side.
Our country has a thousand variations of adobo, like chicken and pork, maybe liver, putting some onions, sugar, chili for spice, or sometimes even coconut milk.
Some of you might think, what good will this lady get posting the simplest Filipino recipe if she wants to be a food blogger? Well, as with anyone else, here’s my story.
*Note: Clicking/purchasing from links in this post can earn me a small commission at no extra cost to our readers.*
My Inang (grandmother) was born and raised in Malolos, Bulacan. She bore 8 children in a classic nipa hut house. They didn’t have much at the time; depending on the time of year, she would work as a house helper during the day, and sell halo-halo in the summer, or bibingka (rice cakes) at Christmas season from the afternoon till late at night. Talk about resilience. They did not have a fridge, so this is one dish she can make ahead of time and left for the children the rest of the day.
Truth be told: The longer it sits, the better it tastes.
I want to honor her by sharing her story and starting my journey with one of the most vivid memories of my childhood. As easy as the recipe looks, this took quite a while for me to master. It’s not the ingredients alone, but the technique. Our families share the same memories of this dish, but can’t remake it without asking her first.
Few ingredients, not much standing time on the stovetop, and stores really well (if you will have any leftovers).
I hope you try this dish and enjoy it with your family!
Inang Luning’s Chicken Adobo
Ingredients
- 2 tbsp salt
- 2-3 lbs chicken, cut into pieces bone-in would be best, or if not available, opt for boneless chicken thighs
- 1 cup cane vinegar* or apple cider vinegar
- 1/2 cup soy sauce*
- 1 head garlic, smashed and chopped
- 1/2 tbsp whole black peppercorns
- 2 tbsp cooking oil
- 1/2 cup water
- chili flakes to taste optional
- sugar to taste optional
Instructions
- Massage your chicken in salt. Then combine the marinade of garlic, peppercorns, soy sauce and vinegar. Let it sit for at least 30 minutes, or overnight in the fridge.
- Pour contents in a pot and bring to a boil. Drain the sauce and set aside, leaving the chicken in the pot.
- Add the oil and pan-fry the chicken. We're looking for a little browning, but not too charred. If you want you can do this in batches.
- Put back the sauce/marinade then add your water. Bring it back to a boil, then turn down the heat to a simmer. Cover and leave for about 30 minutes until the chicken is cooked through. Add chili flakes or sugar as desired to taste
- Add chili flakes or sugar as desired to taste. Serve hot with rice and enjoy!
Notes
- For the authenticity of the dish, opt for the Filipino brand of vinegar and soy sauce. I use these to make mine.
- Day-old Adobo is the best. You can prepare this the night before serving and just leave it on the counter. A true test of adobo is that if it’s properly cooked, it will not go bad.
- It’s also better to start cooking with room temperature ingredients. Pull out your marinated chicken from the fridge 30 minutes prior to cooking. It will help to cook it evenly.
Mouthwatering recipe!!!
Thanks! Make it soon!