Chicken Adobo is a popular comfort food of the Philippines. Chicken is simmered in vinegar, soyasauce, garlic, bay leaf and freshly crushed pepper. Traditionally, chicken abodo is less saucy. The two main ingredients ‘vinegar’ and ‘soyasauce’ gives this dish a unique taste. Simple, delicious, lip-smacking and easy to prepare recipe enjoyed best with steamed rice. I saw this in a television channel and thought to give it a try.
Tender falling apart chicken slow-cooked in a tangy sauce, garlic and plenty of freshly crushed black pepper gives this dish an amazing depth of flavour.
prep time : 10 mins, cooking time : 45 mins, cuisine : Philippines, serves 4, author : gloria
5 chicken drumsticks (with skin)
1 bulb of garlic peeled/roughly chopped
1 small onion quartered and sliced
1 cup white vinegar
¼ cup soyasauce
½ tsp brown sugar (as per taste)
3 nos bay leaf
1/2 cup water
1 pototo (sliced vertically)
salt and freshly ground pepper to taste
Clean chicken legs nicely; using a sharp knife, make small gashes into it.
In a large bowl, combine chicken with soya sauce and garlic. Keep aside for an hour, preferably.
Heat oil in a skillet, keeping the heat over medium-high add the marinated chicken. Cook the chicken for about 8 minutes or till it is brown from all sides , flipping in between.
Add the onion, bay leaves, potato, salt and pour the remaining marinade. Give a stir to mix. Add water and bring it to boil.
Simmer and cook till the chicken is tender and the liquid has reduced by half.
Now, add vinegar, brown sugar. Stir to combine and cook further for about 10 minutes or so. Add freshly ground pepper. Do a taste-test and adjust salt-spice accordingly.
Serve with steamed white rice and enjoy!
The taste solely depends upon the quality of vinegar and soya sauce. I used white Filipino cane vinegar. Can also use white balsamic vinegar
- Can skip potatoes if required