I was recently watching a popular cooking show with my cousin, she loves this particular chef. In this episode she was making her version of a chicken dish which she enjoys at the homes of her Filipino friends; she was supposedly making Chicken Adobo.
My cousin and I watched the show and were amazed at how she took this simple Filipino dish and turned it into something we couldn’t recognize. Her version, which she made with chicken drumsticks, looked good, but it was not Adobo! To top it off she served it with cornbread. This head us shaking our heads in disbelief.
I couldn’t resist but set the record straight. Authentic Filipino Adobo is not drizzled with some soy sauce mixture nor it is served with cornbread. It can be made with chicken (any part, I like to use chicken wings it soaks the sauce in better), pork, or even squid. It is not merely drizzled with sauce, it’s in the sauce, in fact some folks like it swimming in sauce! And it’s served with steamed white rice.
Here is my recipe for Chicken Adobo, a recipe used by my grandmother and her family for many generations. I usually make it without measuring, like my grandma I just toss in a little of this and that and add according to taste, but for this recipe I actually measured for folks who are new to making adobo.
3 lbs. chicken wings
3 tbl. minced garlic
1/3 cup soy sauce
3/4 cup vinegar
1 tbl. black pepper corn
3 bay dried bay leaves – the whole leaves not ground
2 tbl. cooking oil
2 tsp. minced garlic
1. Place all ingredients except water into a stock pot.
2. Add enough water to the pot until all the chicken is covered, about 3/4 full. Do not over fill with water as the pot will overflow while cooking.
3. Bring to a boil over medium heat.
4. Skim any froth from the top and sides, reduce heat to medium low.
5. Simmer uncovered until chicken is cooked and liquid is reduced by half. 30 – 45 minutes.
6. Heat cooking oil in frying pan.
7. Sautee 3 tsp. minced garlic in pan until it turns slightly brown.
8. Transfer cooked chicken and sauce into pan. Remove bay leaves.
9. Sautee until sauce is reduced by 1/4 and slightly thickens.
10. Serve over hot steamed white rice.
Adobo freezes very well. You can freeze it before you fry it in steps 6-9 or after. If freezing before frying, thaw out first and then continue on to steps 6-9. If freezing or storing left overs you can re-heat in the microwave.
I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed. My grandsons love it.