Like Pork Adobo, Chicken Adobo is one of the many traditional and so popular Filipino dishes. Most if not all Filipino consider this dish number one dish because of its popularity, ease in preparation and the mouth watering flavor each bite brings.
Adobo is not only limited to pork and chicken, but the recipe can also be prepared with seafoods such fish, sea shells and squid as well as vegetables like eggplant, long beans, water spinach, bok choy and many others. Adobo is one of the easiest and simplest recipes to prep, yet one of the yummiest one could ever taste.
Also, you’ll be amazed of how many different variations are there in cooking this dish. Although, a traditional adobo is not spicy, but what I’ve made today was a bit mouth-burning. We like spicy, so a tad of fire in the mouth is okay. How about you?
2 pounds chicken (legs & thighs)
1 head garlic, peeled & crushed
1 large red onion, chopped
⅓ cup olive oil
¼ cup low-sodium soy sauce
¼ cup white vinegar
1 tablespoon sugar
1 teaspoon peppercorn
1 tablespoon red crushed pepper
2 bay leaves
½ cup water
Red bell pepper, chopped, optional
5-8 red siling labuyo
Salt and ground black pepper
1. Cut chicken into serving size. Clean well and remove all hair (they disgust me to the point that I don’t wanna eat it if I know there’s hair left). Cut a hole or two on each chicken, and pat dry using a paper towel (I do this to make sure that the chicken will absorb the marinade well. This method also makes the flavor taste so much better).
2. Combine chicken, garlic, onion, olive oil, soy sauce, vinegar, sugar, peppercorn, red crushed pepper and bay leaves in a large and deep bowl to coat. Cover the chicken and marinate for at least 30 minutes.
3. Heat large pan over medium heat. Add chicken, cover and then fry until golden brown, about 5 to 10 minutes.
4. Pour in the marinade, add water, bell pepper (if using), siling labuyo, salt and black pepper, and simmer until the chicken is tender and the sauce has slightly caramelized, about 30 to 45 minutes. Transfer to a serving plate. Serve hot over steamed and/or fried rice.