The Filipino Chicken Adobo that I grew up with was a stew made with chicken, beef or pork that we placed on steamed rice. The best part for me was mixing the stew liquid with my rice (at one point, I was convinced that I could live just off of that).
If you were to ask three different Filipinos how they make adobo, you will get three different answers. Even if you were to go to the Philippines and asked three different people in the same village, you will get three different answers. It’s kind of like mole with Mexicans – you ask three different people how they make their mole, you will get three different answers.
When I was (trying) to learn how to make this dish, my Mom would adjust amounts by taste – she never knew if it was 1 cup of this and 2 teaspoons of that. At one point I did measure out everything, but can’t seem to find the recipe that I made out. Even now, I season to taste (which probably doesn’t help my fellow readers much!) Fear not, I found a recipe that was close to the ratios of the ingredients that I used (see below). However, the way I was taught to make it was slightly different.
You will need:
Chicken drumsticks, thighs and/or wings (I used a package of 4 thighs and drumsticks each)
4 cloves Garlic
1 sliced or chopped onion
3 Bay Leaves
White or Apple Cider Vinegar (there is debate on which to use among Filipinos, I hear!)
Sugar (brown or regular, again, up to debate)
Fresh ground salt/pepper to taste
Steamed Rice for Serving
This dish can be made on a stove top, slow cooker or pressure cooker. Today, I went old-school and made it on my stove top.
A lot of recipes will state to let the chicken sit in the soy sauce/vingar marinade for 1 to 3 hours. However, this recipe seems so forgiving that, if you just put everything in the pot, it would still come out delicious!
In fact, that is what I did – I just threw everything in the pot, from the liquids (soy sauce, vinegar and water) in a 1:2:1 ratio (for example, 1 cup soy sauce, 2 cups vinegar, 1 cup water) into my stock pot. Then added the garlic, onion, peppercorn and bay leaves.
Serve on top of freshly steamed rice, with vegetables of choice, such as steamed green beans or asparagus.
Disclaimer: I sometimes forget the peppercorn when I make this. However, because this dish is so forgiving (at least for me), it still tastes great with just the fresh ground pepper on top.
There you have it! Have you made Filipino Adobo too? What did you think of it? Please leave your comments in the box below!
Until next time!