When I cook, I usually put on Music Choice 90’s Channel. PM Dawn’s I’d Die Without You came on, and I was all “GIRL, THIS IS MY SONG!” I swear, I almost got soy sauce everywhere when I tried to put this thang on blast. Oh, my heart!!!!
Filipino Chicken Adobo is one of the most easiest recipes ever, but it took me a couple of tries to perfect my recipe. I kept using “quick” adobo recipes and the longest I had cooked a pot was probably 45 minutes. The outcome was awful, and super vinegary. There’s so many variations for Chicken Adobo, it seems like every Filipino household has their own recipe and technique.
A little information about this delicious dish. Adobo means sauce, seasoning, and marinade in Spanish. It has been considered the unofficial national dish of the Philippines. The technique of stewing meat in vinegar was something the indigenous people taught the Spaniards. The original term/cooking technique name is unknown. Because vinegar is the primary ingredient, it keeps well without refrigeration and often packed for travelers and mountaineers.
Recap: Filipinos made a bomb ass dish. The Spaniards named it and my mother put this in my lunch box because vinegar inhibits the growth of bacteria and didn’t know that Lunchables existed.
Recipe for Adobong Manok
5 chicken drumsticks
5 chicken thighs
1 head of garlic
5 green onions
1 tablespoon of ginger
2/3 cup white vinegar
1 cup soy sauce
1 teaspoon of whole black peppercorns
2 bay leaves
1/2 a cup of pineapple juice (my secret ingredient, my cousins are probably rolling their eyes at me.)
1. Heat oil (cooking oil of your choice, I used Safflower oil) in a frying pan over med-high heat. Add chicken and cook for 5 minutes on each side. Transfer chicken to plate when done and set aside.
2. Pour off all but 1 tbsp of pan drippings and return pan to low heat.
Add garlic and saute for a minute
and then add the bottom (white parts) of green onions. Saute for 3 minutes.
Add the remaining ingredients
Return chicken to pan and simmer covered for 20 minutes
I got scared thinking there wasn’t enough ingredients, but after 20 minutes of simmering, there was a nice stew. I decided to let it slow cook on med-low for 2 1/2 hours and it was the best decision ever. You want the meat to fall off the bone.
Add on top of steamed Jasmine rice and throw in chopped green onions. A lot of people like to put a ladle full of Adobo stew on their rice, but that’s not my thing.
Also, tons of people marinade their Adobo before hand, but since I didn’t have much luck with previous recipes, I needed to try something new. Shout out to whomever wrote out this recipe http://www.myrecipes.com/recipe/easy-chicken-adobo-10000001589357/ .