29 September, 2017
Authentic Filipino Chicken Adobo Recipe
Chicken Adobo recipes are abundant online. Maybe because it’s one of the most popular Filipino dishes and our culture’s national dish. Adobo is braised chicken in a flavorful sauce comprised of soy sauce, vinegar and other seasonings. It’s good and easy to do. Adobo doesn’t spoil very easily, and a popular choice to bring on road trips as a result. It can last awhile in your fridge, and relevant if you need to be mindful of budget, time and waste. I don’t recommend overextending it or making too much, because you don’t want to get sick of it.
- 8 chicken wings, cut in halves
- 2 tsp cooking oil, like canola
- 1 tsp peppercorns
- 1/3c. soy sauce
- 1/3c. white vinegar
- 2 bay leaves
- 2 tsp garlic cloves, smashed
- 1/4 tsp salt
- 1 lemon
- If the wings aren't separated in pieces, divide them. Save the wing tips for chicken stock.
- Heat oil in a non-stick pan, and sear the wings on all sides until slightly browned. This renders out some of the fat, and keeps the meat tender and juicy for the duration of the cooking process. Maybe 10-15 minutes total.
- Place wings into a pot. Combine soy sauce, white vinegar, garlic, peppercorns, bay leaves and salt, then pour over the wings. Mix together, and simmer on medium.
- It should cook for another 15 minutes or so, until the chicken has cooked through, absorbed the juices and has browned completely. You can serve as is, squeeze some lemon over it, and eat with steamed white rice.
Chicken Adobo Recipe Notes
I’m using wing halves, but other parts like chicken thighs can be used. This chicken adobo recipe doesn’t leave much sauce left. If you want more, use a little more than 1/3 cup each of soy sauce and vinegar.
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