Chicken Adobo: A Filipino Culinary Treasure
4 Servings
Adobo holds a special place in the hearts (and stomachs) of Filipinos. It’s a dish that’s passed down through generations, with each family adding their own unique twist. The perfect blend of salty, sour, and savory flavors, Adobo is a comfort food that’s both hearty and satisfying.
20min Prep
30min Cook
INGREDIENTS
- 2 lbs chicken (bone-in, skin-on preferred)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup water
- 1 head garlic, peeled and crushed
- 1 onion, sliced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon cooking oil
- Salt to taste
- Steamed rice, for serving
INSTRUCTIONS
- Combine & Marinate: In a large bowl, combine chicken, soy sauce, vinegar, water, garlic, onion, bay leaves, and peppercorns. Marinate for at least 30 minutes, or ideally overnight.
- Cook: Heat oil in a pot over medium heat. Add the marinated chicken and cook until lightly browned. Pour in the marinade and bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 30-45 minutes, or until the chicken is cooked through and the sauce has thickened.
- Adjust & Serve: Season with salt if needed. Serve hot with steamed rice.
The Story of Adobo
Adobo is deeply rooted in Filipino culinary history. Long before the Spanish arrived in the Philippines, Filipinos used vinegar and salt to preserve food in the tropical climate. The Spanish word “adobar” (to marinade) was adopted, but the dish itself is truly Filipino in origin.
Today, Adobo is considered the national dish of the Philippines, a symbol of cultural identity and a testament to the ingenuity of Filipino cooks. Its versatility, flavor, and ability to be customized make it a beloved dish that’s enjoyed across the archipelago and beyond.