Inang Luning's Chicken Adobo
Filipino dish made with basic ingredients of chicken, garlic, vinegar and soy sauce.
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.