Chicken Adobo
History
Chicken Adobo is often considered the national dish of the Philippines. Long before refrigeration, Filipino cooks used vinegar and salt to preserve meat. When the Spanish arrived in the 1500s, they observed this cooking technique and called it “adobo,” which means marinade. Over time soy sauce, garlic, and bay leaves became part of the recipe, creating the savory dish that many Filipino families enjoy today.
Ingredients
- 1 lb chicken thighs
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tsp whole peppercorn
- 1 cup water
- 1 tbsp cooking oil
Instructions
- Heat oil in a pot and sauté garlic until fragrant.
- Add chicken and cook until lightly browned.
- Pour in soy sauce, vinegar, bay leaves, peppercorn, and water.
- Simmer for about 30 minutes until the chicken becomes tender.
- Allow the sauce to reduce slightly before serving.
Cooking Tips
For deeper flavor, marinate the chicken in soy sauce and garlic for a few hours before cooking. Some families also like to lightly fry the chicken after simmering to add texture.