Nothing satisfies like a steaming pot of Filipino chicken adobo.
The beauty of the adobo is that one can cook this dish anywhere.
Its ingredients are commonly available.
Simply Recipes / Ciara Kehoe
The classic Filipino chicken adobo is a stew that is cooked either by braising or simmering.
Many Adobos, One Concept
Adobo is a cooking technique.
There are many versions of adobo, depending on each province in the Philippines.
Simply Recipes / Ciara Kehoe
There is adobo that is cooked with coconut milk.
There is adobo cooked with annatto (achuete), or turmeric, or else tomatoes.
There is adobo that is colorless, yet flavorful with only vinegar and garlic.
Simply Recipes / Ciara Kehoe
Ive tasted adobo cooked in seven kinds of vinegars, or even with pineapple or bananas.
I am sharing the very first adobo recipe I learned, when I was practically still a child.
I was taught a simpler method.
Simply Recipes / Ciara Kehoe
Then, I pan-fry the chicken to a crisp, and pour the sauce over it.
The Best Adobo Is Moms Adobo
And then there is Moms.
No one can argue that your mothers adobo is the best.
Simply Recipes / Ciara Kehoe
It became my Moms recipe, which she cooked every week, using solely vinegar and garlic.
I did the same for my sons.
Nowadays, this is the timeless recipe I cook for our family supper.
Simply Recipes / Ciara Kehoe
Choosing Vinegar for Adobo
A good adobo tastes better even days after.
Vinegar is one of the key ingredients.
To Filipinos, the vinegar depends on geographical location.
Simply Recipes / Ciara Kehoe
It can range from cane vinegar, palm vinegar, or white vinegar.
Lets Hear It for Leftover Adobo
We love adobo leftovers.
The latter is a favorite at cocktail parties.
Simply Recipes / Ciara Kehoe
Savory Chicken Stews
Chicken Adobo
Marinating time can range from 6 to 24 hours.
it’s possible for you to omit the deep-frying.
Keep marinated chicken and liquid in a resealable plastic bag or a non-reactive covered container.
Simply Recipes / Ciara Kehoe
Marinate in the refrigerator for at least 6 hours or up to overnight.
Youll still have delicious adobo.
Combine the chicken and its marinade with the broth or water in a large stockpot or Dutch oven.
Simply Recipes / Ciara Kehoe
Add a pinch of salt.
Do not stir and do not cover.
Bring to a boil over medium-high heat.
Simply Recipes / Ciara Kehoe
When the liquid boils, lower the heat to maintain a gentle simmer.
it’s possible for you to now stir the ingredients, if needed.
Keep an eye on the adobo so that the meat doesnt burn and the liquid does not totally evaporate.
Lower heat if the pot has become too hot.
Using a slotted spoon, remove the chicken pieces and drain well on paper towels.
Remove the garlic and pat dry as well.
Set the sauce aside, off the heat.
Add more water as needed if your sauce evaporates too much.
In a wide saucepan or deep skillet, heat the vegetable oil over medium-high heat.
Do not let the garlic burn or it affects the outcome of the adobo flavor.
Remove with a slotted spoon and set aside.
Drain the chicken briefly on paper towels to absorb the excess grease.
Taste the sauce and adjust the seasoning with more salt, if needed.
Place the chicken on a rimmed serving platter.
Sprinkle the fried garlic all over.
Pour the remaining adobo sauce over the fried pieces.
Serve warm with steamed rice.
This chicken adobo can be cooked ahead, and actually tastes better a day or two after.
Frozen, adobo can last up to 2 months.
