Hey everybody, here’s another installment of (Filipino) Dish a Month. And yes, color me guilty… I didn’t do it last month, and I won’t even begin to make promises of making it up by providing 2 Filipino recipes because I’m bad.
Anyway, I’ve always sworn that my mom’s chicken adobo was the best.. and I stick to that statement. One of my first recipes that I made her share with me is her chicken adobo. This will probably be the most simple version of chicken adobo you can find, and I’ve looked, other versions call for peppercorns, bay leaves and other weird ingredients that I would never think of putting in adobo. If you’ve never cooked chicken adobo this is the one to try. Like I said it’s simple, doesn’t call for any exotic ingredients and I’m sure you’ll have most of them in your kitchen already… here’s what you need:
Filipino Chicken Adobo
About 2lbs. Chicken (Legs, Thighs, or a whole chicken cut into pieces..)
6 Tbs. Vinegar
3-4 Tbs. Soy Sauce
Half a yellow onion, chopped
7 cloves of garlic (chopped or use a garlic press)
2 Tbs. Oyster Sauce
2 Tbs. Oil (vegetable or canola)
Makes about 4-5 servings.
**You’re also going to need a pot with a lid and a wok.
You begin by prepping your chicken, remove as much skin as you can. I like to use a pair of kitchen scissors, it makes this task so much easier!
Once that’s done toss all of your chicken into a large pot. Add the vinegar, soy sauce, and 5 cloves of garlic and pepper. I would usually generously cover the chicken with a layer of pepper… not too much, but you know what I mean… like 11-12 shakes.
Cover the pot and let that cook at medium to low heat for about 30-45 minutes until the chicken is cooked. Your house, actually your whole neighborhood should be smelling really good right about now.
When the chicken is nearly cooked, in your wok, heat up about 2 tablespoons of oil and your chopped onions and the remainder of your garlic.
Once those are nice and tender add your chicken.. just the chicken not the sauce it’s been cooking in.
Add the oystersauce to the chicken and mix well.
Cook for about 5 minutes then add the sauce to the batch.. cook for an additional 5-10 minutes. Now this is the time if you would need to add more soy sauce, vinegar or pepper to suit your taste… I personally like my adobo a little sour so I’d add a little more vinegar… Let that simmer for a few more minutes.
Serve with some freshly cooked rice and enjoy. Mmm. Also, I would suggest trying the leftovers for breakfast with rice and a fried egg… this is called adobsilog. Oh man, that’s some real good Filipino eats! Enjoy! And see? I told you it was simple.