Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Chicken Adobo

Although the Philippines is known to have Spanish influence, there isalso a mixture of influence from China, the United States, and othercountries. Considered one of the more famous Filipino nationaldishes, chicken adobo is very similar to Spanish adobo, but insteadwith substitutes of soy sauce (introduced by China) and regionalherbs and spices, such as bay leaves and pepper corns . The wordadobo comes from the Spanish verb “adobar,” which translates “tomarinate”. Traditionally, most meat is marinated and cooked invinegar and soy sauce; other ingredients, such as root vegetables,coconut milk, and brown sugar, were added to embellish the dish.This is a family recipe shared by my grandparents, who immigratedfrom the Philippines to the US in the 1980s. Chicken adobo is one ofthe greatest examples of how Filipino food is a fusion cuisine frommultiple cultures, and how the Philippines holds rich historicalinfluences from different countries.
Course Main Course

Ingredients
  

  • 3-4 pounds bone-in, skin-on chicken thighs
  • 2 tbsp cooking oil
  • ¾ cup soy sauce
  • ½ cup rice vinegar
  • ½ cup water
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 3 tbsp brown sugar
  • 1/3 cup roughly chopped garlic
  • 2 inch piece of ginger, grated or chopped
  • Lemon zest
  • 4 bay leaves
  • 1 tsp black pepper (or 2 tsp whole black peppercorns)
  • Chopped green onions (optional)

Instructions
 

  • In a large Dutch oven, cast-iron skillet, or large heavy-bottompot, heat cooking oil over medium high heat. Place chickenskin-side down. Cook until chicken skin is golden brown andcrispy. (This may need to be done in batches so the chickendoes not crowd in the pan.)
  • While chicken is cooking, mix soy sauce, water, vinegar, blackpeppercorns, sugar, garlic, ginger and lemon zest together. Afterchicken is partially cooked, place chicken back in the pot so theskin side is up. Add sauce mixture. Add bay leaves. Note that thesauce will not cover the chicken entirely.
  • Bring pot to a boil. Cover with a lid, reduce heat to medium low,and simmer for 35-45 minutes (until internal temperature is 165°F).
  • Remove lid and spoon the sauce to coat the chicken.
  • Garnish with chopped green onions. Serve with rice andsteamed vegetables.
Keyword Cookbook, Filipino Chicken Adobo
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