Adobo is a staple Filipino dish. When I was a kid, we had it at least once a week for either lunch or dinner. Every family has their own take on adobo, but the basics are the same — some type of meat (typically chicken, pork or a combination of both) marinated and then cooked in soy sauce, vinegar and garlic. It’s a savory main dish packed with flavor, and nearly everyone I know loves it.
This is how we do adobo at Casa MBB!
A few quick tips:
I usually use apple cider vinegar, but you can swap it out for balsamic. The standard way is to make it with white cane vinegar, which is also terrific too!
Low and slow is the way to go; that’s the crucial to tender chicken adobo. If your sauce is minimizing too quickly, add a little water.
No peppercorns on hand? substitute with ground black or white pepper.
Just in case you’re unfamiliar with bay leaves — don’t eat them! They’re there for adding flavor to the dish.
Oh, and this dish is enough for my family of three, but if you have a lot more people to feed, then double the ingredients. I usually serve it with white rice and a veggie on the side.
1 lb boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup apple cider vinegar
6 cloves garlic, minced
2 tsp brown sugar
2 tsp olive oil
3 bay leaves
1 medium onion cut in thin half-moon slivers
1 tsp black peppercorn (you can minimize this to 1/2 tsp if you want)
In a glass bowl, mix the soy sauce, vinegar and half the garlic to make a marinade. add the chicken, then cover with plastic wrap and pop in the fridge for at least 30 minutes or up to a few hours.
In either a dutch oven or a large pan with high sides, heat the olive oil to medium high. add the onions and cook until they’re fragrant and translucent (about five minutes, give or take). Then, add the garlic, and cook until fragrant, which for me is about minute. Side note: don’t burn the garlic, otherwise it will be bitter.
Push the onions and garlic to one the side of the pan, then place the chicken in the pan to lightly brown it.
Pour the marinade into the pot. add the rest of the garlic, the bay leaves, peppercorns and brown sugar. stir everything together gently.
Bring to a low simmer, then cover the pot and continue to cook on low heat for about 25 minutes. If your sauce is minimizing too quickly, then add water.
Remove cover, and then shred the chicken with two forks. continue to simmer on low for about 15 minutes to thicken the sauce.
Serve with rice and your favorite veggies.
If you make this recipe, please let me know what you think!
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