Chicken Adobo Recipe

I’ve been asked a few times for how to cook Filipino Chicken Adobo. Friends have tried, but can’t seem to make it taste like what they’ve tried at their Filipino friend’s house or at the Filipino eatery. I suspect it has to do with the available ingredients they use and the many variations of this simple, yet quintessential Filipino dish. Here’s a recipe I use that’s close to how my wife likes it cooked. And, sometimes, that’s all that matters. Please give it a try and comment on how it turned out for you.

Chicken Adobo Recipe

Serves 4

Ingredients

• 8 chicken thighs or cut up whole chicken pieces
• 1/2 cup distilled white vinegar
• 1/2 cup light soy sauce
• 3 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 firm tomatoes

Equipment

• Plastic or other sealed container for marinating
• Non-reactive saucepan

Method

• In your favorite marinating container, combine the chicken, vinegar, soy sauce, bay leaves, pepper, and 2 teaspoons of the minced garlic.
• Turn to coat chicken with the marinade.
• Refrigerate 30 minutes or overnight.
• In a pot, place chicken with the marinade over high heat and bring to a boil.
• Reduce the heat and simmer uncovered. Turn often to ensure even cooking. Cook the chicken until tender. This should take about 25 minutes.
• (Optional) Strain the cooking liquid and skim to remove the fat.
• Heat the saucepan to high heat. Add the vegetable oil and remaining garlic. When the oil is hot, move the chicken pieces from the pot and fry until browned on each side. This should take about 3 minutes per side.
• Pour the cooking liquid over the chicken and simmer for 5 to 10 minutes.
• Remove the chicken pieces to a serving dish.
• Pour the sauce over the chicken and serve.
• I like to eat with white rice and sliced tomatoes on the side.

Useful Info

Distilled white vinegar – For an authentic taste, search out a bottle of Datu Puti cane vinegar at your local Asian food store.

http://www.amazon.com/Datu-Puti-Vinegar-Sukang-Maasim/dp/B0000CNU19

Adapted from: New York Cookbook by Molly O’Neill

http://www.amazon.com/New-York-Cookbook-Firehouses-Restaurants/dp/B002WTCBZO/ref=sr_1_1?s=books&ie=UTF8&qid=1306191758&sr=1-1

Enjoy!