adobong lutong bahay

Intro

Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.
So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)

Info

• Prep: ~30 mins.
• Cook: ~30 mins.
• Serves: 6

Filed Under

• Dinner > Chicken
• Asian

Ingredients

• 3 lbs chicken thighs
• 3/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 ts peppercorns (crushed)
• 1/4 ts salt
• 3 cloves garlic (chopped or crushed)
• 2 bay leaves
• 1/4 of a medium onion (chopped)

1. Heat canola oil in pan. You could also use lauric oil for this dish.
2. Saute the garlic and onion. Make sure that the garlic is slightly brown before you proceed to the next step.
3. Add the chicken (or pork) and wait for the pinkish color of the meat to disappear then add the bay leaves. Stir the ingredients a little before adding in the seasoning.
4. Season with soy sauce, vinegar, and salt (you can add according to your taste). If you want your adobo to have a sweet and sour blend, just throw in a dash of brown sugar to sweeten.
5. Add a dash of pepper then cover until meat is tender. A good way to test if the meat is tender is to prick it with a toothpick or fork.
6. Simmer for about 10 minutes and voila! you have a special adobo to serve to your family.