Chicken Adobo
Adobo is the Philippines national dish, and a family favorite. What most people think of when they hear the word “Adobo” is a stew with basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic and pepper corns. The variations are endless, and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present. Almost anything can be cooked “Adobo Style”, i.e., beef, fish, shellfish, and vegetables.
Servings Prep Time
4-6People 2hours
Cook Time
50minutes
Servings Prep Time
4-6People 2hours
Cook Time
50minutes
Ingredients
Instructions
  1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
  2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
  3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
  4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.