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Saturday, May 30, 2009

Chicken Adobo Filipino Recipe


Adobo refers to a common and very popular cooking process indigenous here in the Philippines. The most famous of all here in the Philippines is the chicken adobo.

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.

Chicken Adobo Filipino Recipes

The adobo dish and cooking process in Filipino cuisine and the general description of "adobo" in Spanish cuisine share similar characteristics, but they refer to different things with different cultural roots.


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.

Ingredients:

* 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

Cooking Procedure:

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


25 comments:

Mica said...

I love adobo! I don't have the patience to marinate chicken for two days... although I think I should attempt to do this.

You got me craving for adobo!

shaunda said...

I add a 1/2 of brown sugar while boiling.....gives it a little sweet with the sour....

also i find marinating for 3 hrs before hand makes this dish so much better

Admin said...

@Mica

Thanks for stopping by, I suggest you should try it!

@Shaunda, Thanks for stopping by. Thanks for the added information

Toni Tralala said...

This looks so delicious! I have to try this recipe! <3

Alisa said...
This comment has been removed by a blog administrator.
buy and sell philippines said...

Adobo recognized as the Philippines' national dish, adobo is an authentic Pinoy favorite that involves marinated meat.

Hardcook said...

Was looking for the recipe and found it. Thanks!

a girl's diary said...

Very easy and tasty dish.....:)

Michelle said...

Finally an adobo recipe with the correct measurements for my taste! All the other recipes I've tried previously were so salty/too much soy sauce. So many failed adobos before trying this one. Thanks!

jared's mum said...

i so love adobo, but i do not know how to cook it properly. i'll make note of your recipe + try to do it one of these days..wish me luck :)

anjuliet said...

This is my second time to try this recipe - the first time it was an all-round hit with my family (a very picky one at that)! Thank you so much for posting this! I have bookmarked it!

Food Tech Blog said...

I always miss the adobo of my mother. she always cooks adobo combined with pork and chicken.

dimaks said...

Wow, mouth-watering. For us, we usually add slices of potato. Tastes good too. Try it.

Anonymous said...

What cut of pork do you use for pork adobo?

Anonymous said...

I have used pork shoulder cut into 2" chunks, my family loved it!

Anonymous said...

I usually have to wait to catch up with my friend who makes amazing adobo, but will definitely be making it myself, thanks for the recipe!

Anonymous said...

I was taught a similar recipe that is finished with cocnut milk... can't seem to find it anywhere, so miss making it.

Inspirational 1 said...

If you dont have the patients to Marinade I have a variation for you. I am half Filipina & half Belgiun. My Mom (Belgiun)had lived in the Philipines with my Family that owns a Resort/Resturaunt she taught me to boil the chicken (makes its own stock)add Onion, garlic, Pepper,& Bay leaves.(you can add vinegar & Soy sauce now) Boil untill chicken starts to fall off bone so easily removed. Then add some Vinegar & Soy sause to taste :) Enjoy in a bowl over rice!

Anonymous said...

your marinade instruction is a little confusing. the recipe calls for 1 cup chicken broth, how much broth do u put in the marinade and how much to use in the actual cooking?

Kabalyero said...

For some reason, I like pork adobo better than chicken adobo...

rikkicustodio said...

same here, pork adobo over chicken adobo :) nonetheless, adobo is still adobo, it will always be a favorite :)

Mommy Maye said...

Nakakagutom naman. I add pineapple tidbits to my adobo. My son loves it!

jellybelly said...

I can never make a good chicken adobo. It's a lot harder than pork for me. I will try your recipe. Thanks!

Elle M. said...

My husband adds ginger and uses whole peppercorns - he has Ilocano roots.

If you add a picture, people can pin this to pinterest - I would love to be able to do that.

Carlo Manuel Alado said...

Try using Worcestershire sauce as well. It's a good change of pace.

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