Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease of preparation.
A dish and cooking process native to the Philippines, adobo refers to the method of marinating meat, seafood, or vegetables in a combination of soy sauce and vinegar. This marinade includes herbs and flavorings like garlic, bay leaves, and whole peppercorns.
Cooking food in vinegar is no foreign concept to Filipinos. In pre-colonial times, the ancestors used to cook seafood in vinegar to preserve their freshness. What sets Adobo apart is the presence of soy sauce in its marinade. While vinegar has a pungent aroma and a very distinctly sour taste, soy sauce is on both the sweeter and saltier side. A staple in any Asian household, soy sauce (or Toyo) helps bring out chicken adobo’s savory taste.
4 to 5 pounds of chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice for serving
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns, and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover, and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.