Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sacue slightly thickened.Ingredients:
Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I'll walk you through how to make this super easy dish.
So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can't really go wrong. Some people don't like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want!
Here's what I like to use:
3lbs chicken thigh
3/4c white vinegar
1/4c soy sauce
1/4ts peppercorns (crushed)
1/4ts salt
3 garlic cloves (chopped or crushed)
2 bay leaves
1/4 of a medium onion (chopped)
Chop the onion and garlic.
Fully chopped:
Get out your soy sauce and vinegar.
Add soy sauce and venigar to the chicken. Go ahead and toss in those onion ang garlic, too.
Next step is to take your salt, ground peppercorns, and bay leaves.
Add 1/4 ts peppercorns (crushed), 1/4 ts salt and 2 bay leaves to the post.
Mix it all up very well.
And then cover it. We need to let this marinate for 1-3 hours.
Two and a half hours seems fine to me. Let's get this baby cooking. Bring ér up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)
Almost done:
Serve in a bowl with some of the sauce. Ideal sidedishes are steamed rice, and veggies (not pictured.)
That's all. Let's eat enjoy.