Yields 4 servings.
Adobo is a dish from the Philippines which some might argue is their national dish. It can be made in a multitude of fashions to suit the cook’s taste. For example, Adobo can be made with chicken, pork, beef, seafood, or tofu and the amounts of each core ingredient vary from region to region, kitchen to kitchen.
Although the term adobo is not of Philippine origin and the original name has been lost in the annals of history, it is undoubtedly a Filipino dish. The name was the term the Spanish used to describe the stewing process of meat in vinegar which they observed in the Philippines (the term refers to marinating in Spanish). Regardless, the cooking process is unique to the Philippines.
This variation of adobo is one that my wife and I developed after visiting some close friends and family in Baguio. I fell in love with the simplicity of the dish instantaneously. For such a simple dish, the flavour profile is amazingly complex and there’s no end to the amount of customization you can do with this dish. I’d challenge you to do some research online and discover more variations after you perfect this one. As always, let me know what you changed in the comments below!
- 1 Tbsp vegetable oil
- 5 cloves garlic
- 3 Tbsp chopped ginger
- 120ml cup soy sauce
- 180ml apple cider vinegar
- 2 bay leaves
- 2 teaspoons black peppercorns
- 10-12 chicken drummletes
- 1-2 potatoes, washed and cut in small cubes
- 1-2 carrots, peeled and chunked
- In a large wok or saucepan, heat the oil and sauté the garlic and ginger over a low flame until they’re nice and tender (but not brown).
- Add the soy sauce, apple cider vinegar, bay leaves, and peppercorn to the mixture and bring it to a gentle simmer over a medium-low flame.
- Add the chicken to the sauce first, and then drizzle the potatoes around the chicken.
- Once the sauce returns to a simmer, reduce the heat to a low flame and cover. Simmer for 30 minutes. During this time, turn the chicken initially after the first few minutes, thereafter turning it every 5 to 10 minutes.
- After about 15 minutes of simmering, add the carrots.
- After 30 minutes have elapsed, remove the lid and turn up the heat a bit. Cook over a medium flame for about 5 minutes or until the sauce is reduced to half, basting the uncovered portions of the chicken from time to time.
- Serve your adobo up over a bed of rice.