Recipe: My Filipino Chicken Adobo

In an earlier blog post, I wrote about why there’s few Filipino restaurants in the United States, why that’s important, and what foods you should try if you are given the opportunity to do so. I also mentioned that food is extremely important to Filipino culture, and that every tita has their own recipe for chicken adobo. Well, here is my recipe if you would like to try it for yourself at home!

Ingredients:

  • 3-4 lbs chicken thighs (if you keep the skin on, make sure you cook it until the skin is rendered, which may add another 30 minutes to the simmering time)
  • 1/2 cup soy sauce (I use the reduced sodium kind, but it doesn’t matter)
  • 1/2 cup white vinegar
  • 2-3 tablespoons of minced garlic (yes, that’s a lot of garlic!)
  • 1 tablespoon of whole black pepper corns
  • 4 bay leaves
  • 1 tablespoon of brown sugar

Pour everything into a plastic bag and let it marinate for 30 minutes. Pour the marinated chicken into a large covered pan (a shallow pan works better for this than a big pot because it keeps all the steam close to the chicken), bring it to a boil, then reduced to a simmer for 1 hour, stirring occasionally. Uncover and continue to simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, about 20 more minutes.

Make sure to serve it with rice, and don’t eat the bay leaves. If you eat a whole peppercorn, it’s not a big deal, but you probably don’t want to eat all of them!

This adobo recipe has more garlic and black pepper than the typical adobo recipe (and not all adobo recipes add sugar). I like my food to be very flavorful, but if you don’t like that feel free to adjust the amounts. I am of the philosophy that all recipes are guidelines that need to be adjusted to fit your own personal taste (in other words, I don’t follow directions well). The only thing that needs to stay the same is the 1:1 ratio of white vinegar to soy sauce. Happy cooking!

Photo Cred: Allrecipes.com

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