Filipino Chicken Adobo
Filipino Chicken Adobo is a standard dish in the Philippines. This adobo is not to be confused with Southwest or Mexican adobo, which is made from chile peppers and other spices. Chicken Adobo is almost always made from White Vinegar, Soy Sauce, Garlic, Black Pepper and Bay Leaves. The differences are whether to use low-sodium soy sauce, salt or no extra salt, and whole peppercorns or ground pepper. The results are about the same. You also will find recipes using different proportions of vinegar to soy sauce. We like the more traditional version leaning toward the light, vinegary tang.
Chicken Adobo is served over white rice.
Yield: 4 to 6 Servings
2 Pounds Bone-in Chicken Thighs (about 4 to 6)
¼ Cup Soy Sauce
1 Cup White Vinegar
3 to 4 Garlic Cloves, Minced
1 Teaspoon Ground Black Pepper
2 Teaspoons Kosher Salt
2 Bay Leaves
1 Tablespoon Olive Oil or Canola Oil
1 Cup Water
Cooked White Rice for Serving
In a large mixing bowl, add the soy sauce, viegar, garlic, ground black pepper , salt and bay leaves. Stir ro combine. Add chicken thighs. Gently mix so that the chicken is coated. Cover and refrigerate for 30 minutes. An hour if you have to time. Periodically mix the chicken to allow each thigh to stay coated with the marinade. Transfer the chicken to a plate. Set the marinade aside. Lightly pat chicken dry.
In a large skillet, heat the oil over medium-high heat. Carefully add the chicken. Brown chicken for about 5 minutes on each side, to a nice golden brown. Add the reserved marinade and water to the skillet. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, until the chicken is thoroughly cooked. The sauce will be reduced a bit.
Prepare the rice during the last 20 minutes of the chicken cooking time so its ready when the chicken is done. Serve the chicken on the rice. Spoon some of the sauce on the chicken and rice.