According to the history, when Spanish colonizers first took over the Philippines in late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.
Spanish called or identify this as an "adobo," the Spanish word for seasoning or marinade. Thus, giving way to the famous Chicken Adobo.
All dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.
Below you will find an easy to follow and step by step recipe that for sure can help you out in cooking a tasteful Filipino Chicken Adobo.
* 2 lb chicken pieces, cut up or whole
* 1 head of garlic, coarsely chopped
* 4 tbsp soy sauce (or more to taste)
* 1 tsp ground black pepper
* 2 cups water
* 1/2 cup vinegar (rice vinegar or white wine vinegar)
* 2 bay leaves
* 2 Tbsp cooking oil
* 1 cup chicken broth
1). Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
2). Heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
3). Add the chicken to the pan and brown it over medium-high heat.
4). Add the broth to the pan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
4). You may now remove the bay leaves and serve chicken adobo with hot steamed or plain rice. Enjoy!
Note: You can substitute pork for the chicken, or mix the two. Here in the Philippines, it is a custom to marinade the meat for two days before simmering. To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.
Chicken Adobo Image Credit: Some rights reserved by dbgg1979