Cookbook:Adobo

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Cookbook | Recipes | Cuisine of the Philippines

This dish is the most indigenous in the Philippines. It has evolved over the centuries as a way of preparing foods that wont spoil easily in a tropical climate. The vinegar gives it the tangy taste and acts as the preservative. Each region has its own version but the most commonly used is pork and/or chicken. The steps below is the traditional way of making adobo.

[edit] Ingredients

• 6-8 chicken pieces, preferably legs and wings
• 1/3 cup vinegar made from coconut juice (as a variant, try balsamic vinegar)
• 1/4 cup soy sauce
• 4 smashed cloves of garlic
• 1-2 pcs bay leaf
• ½ tsp. freshly cracked (not ground) black pepper corns

[edit] Preparation

1. Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil
2. When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
3. When chicken pieces are no longer draining, fry them in hot oil at medium heat (have a cover ready for splatters)
4. Sear the chicken and brown them on all sides.
5. Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer.Add 1-2 pieces of bay leaf.
6. Cook until it has dried a bit. Adobo should not be saucy.

Serve over hot steamed rice.