Adobo is a popular dish in the Philippines, sometimes unofficially considered the national dish, that cooked browned meat or vegetables in a broth made of vinegar, soy cause, and garlic. This cooking method is indigenous to the archipelago, where cooking food in vinegar helped preserve it in the tropical climate. In fact, Adobo is one of the four main types of cooking methods that use vinegar. Spanish and Latin American Adobo was inspired by Filipino Adobo when the Spanish Empire colonized the Philippines. Unlike traditional Adobo, these versions have spices like paprika and chilis added. Filipino Adobo is usually seasoned with bay leaves and black pepper. The chicken is tender and rich, and the flavor is pleasingly savory with a mild vinegar zing. It’s usually served with short-grain rice.
On the Ingredients
- Vinegar is made from a double fermentation process and can be made from many things like fruit, coconut, and wine. White vinegar is made from pure alcohol spirits.
- Bay leaves are an excellent herb for flavoring soups and sauces. They are traditionally used in Mediterranean and Brazilian cuisine. Other varieties, such as Indian bay leaf and Californian bay leaf, are similar in flavor and can be substituted for one another. There has been a mistaken belief that bay leaves are poisonous if eaten whole. This myth was probably inspired by other members of the laurel family, which are indeed toxic. However, ingesting bay leaves is perfectly safe, though unpleasant due to their stiff, unyielding texture. Because of this, it is still a good idea to remove them from a dish after cooking.
Chicken Adobo
6
servings10
minutes30
minutes40
minutesAdobo is a popular dish in the Philippines, sometimes unofficially considered the national dish, that cooked browned meat or vegetables in a broth made of vinegar, soy cause, and garlic. This cooking method is indigenous to the archipelago, where cooking food in vinegar helped preserve it in the tropical climate. In fact, Adobo is one of the four main types of cooking methods that use vinegar. Spanish and Latin American Adobo was inspired by Filipino Adobo when the Spanish Empire colonized the Philippines. Unlike traditional Adobo, these versions have spices like paprika and chilis added. Filipino Adobo is usually seasoned with bay leaves and black pepper. The chicken is tender and rich, and the flavor is pleasingly savory with a mild vinegar zing. It's usually served with short-grain rice.
Ingredients
6 thighs (bone-in, skin-on)
2 tbsp cooking oil
3/4 cup tamari or soy sauce
1/2 cup white vinegar or rice vinegar
1/2 cup sake
3 tbsp sugar
1/3 cup chopped garlic
1 lime (zest)
4 bay leaves
1/2 tsp black pepper
chopped scallions for garnish
Directions
- Heat a thick-bottomed Dutch oven or tall pan over a medium-high flame. Add the cooking oil and lay the chicken skin-side down.
- Let the chicken brown for 8 minutes or until the skin is golden and crispy.
- Meanwhile, combine the soy sauce, vinegar, sake, sugar, garlic, zest, bay leaves, and black pepper in a bowl.
- Flip the chicken thighs over and drain most of the oil from the pan.
- Pour the broth over the chicken and bring to a boil.
- Reduce to a simmer, cover, and cook for 25 minutes.
- Spoon the broth over the tops of the chicken and cook for another 5 minutes or until the internal temp is 165° F.
- Garnish with chopped scallions and serve with short-grain rice.
