Ingredients
- 2 lbs chicken cut into serving pieces
- 3 pieces dried bay leaves
- 8 tablespoons soy sauce
- 4 tablespoons white vinegar
- 5 cloves garlic crushed
- 1 1/2 cups water
- 3 tablespoons cooking oil
- 1 teaspoon sugar
- 1/4 teaspoon salt optional
- 1 teaspoon whole peppercorn
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 in preparation. It tastes just right and the cooking time is around 30 minutes. The best way to eat chicken adobo is to have it with warm white rice. The combo is simply known as Chicken Adobo and Rice. Pouring some of the adobo sauce over rice before eating is a good idea because it makes it more flavorful.
Cooking Tips
Marinating the chicken adds flavor to it. It can be a time consuming process depending on how you view the situation. Since I cook this often for my family, I usually prepare the chicken ahead of time. I marinate 3 batches of chicken pieces the night before I cook the first batch. Keep the remaining marinated chicken in the freezer for later use.
Use any chicken part when cooking Filipino chicken adobo. The common parts that I use are thigh, drumstick, and breast.
- Dark Soy Sauce is common when for adobo. However, you may use any kind of soy sauce that you prefer. Using light soy sauce is not bad. Coconut aminos will also work.
- White vinegar is commonly used. Cane vinegar and apple cider vinegar works too.
- Garlic helps make adobo delicious. Use as many garlic as you prefer.
- Onions can also be used for chicken adobo. If this is the case, it will need to be sautéed after pan frying the chicken.
Filipino Chicken Adobo 