Chicken adobo is a Filipino dish where chicken is marinated and then cooked in a combination of vinegar and soy sauce. I like the flavor from apple cider vinegar (although I’m pretty sure it’s not traditional), and you’ll also want to make sure to use good quality soy sauce. I typically marinate in the same pot I’m planning on cooking it in (if your pot is a temperature-sensitive material, remember to let the pot come to room temperature before putting it on the stove to avoid damaging it with the heat difference) which also makes this an astoundingly easy meal. Chicken adobo is traditionally served over rice to soak up the sauce, and I’ve found I’m also a big fan of peas as a side (as pictured here).
Chicken Adobo (adapted from The Ivory Hut)
Yield: 6 servings
- 1 whole chicken, cut up*
- 6 – 8 cloves garlic, peeled and smashed
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 Tbsp brown sugar
- 1 Tbsp whole black peppercorns
- 2 bay leaves
- salt, to taste
*But save the back for stock if you’re cutting up the chicken yourself – too many tiny bones.
- In a large bowl, combine 1 whole chicken, cut up, 6 – 8 cloves garlic, peeled and smashed, 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1/2 cup water, 2 Tbsp brown sugar, 1 Tbsp whole black peppercorns, and 2 bay leaves. Refrigerate, and let marinate for at least half an hour and as long as overnight.
- In a large pot or dutch oven, bring the chicken and marinade to a boil, and let simmer uncovered until the chicken is cooked, 30 – 40 minutes, flipping the chicken pieces occasionally and adding water if the sauce looks too thick.
- Remove from heat, and add salt, to taste (you may not even need any, depending on how salty the soy sauce you used is). Serve over rice.