Filipino food isn’t something that many people have tried but recently has been blossoming in popularity in Southern California. Chicken adobo is the national dish of the Philippines and is easily one of the most popular dishes. Adobo is rich in flavor and is sweet, salty, and sour all at once (all flavors that are heavy in Filipino food culture). Like many Filipino dishes, it’s a one-pot dish and is pretty easy to make and is an ultimate comfort food.
This is a recipe that I consider to be one of my specialties. I took some tips from FK’s dad (who cooks really amazing Filipino food) and ran with it. FK even says that I make it even better than his dad now! 😉
- 2-3 pounds of chicken
- 1 cup spiced vinegar (I use Datu Puti spiced vinegar - my recipe is specific to this but typically can also be subbed with any plain, white vinegar for a more traditional taste)
- ½ cup soy sauce
- 6-8 cloves garlic, minced
- 1 tablespoon pepper or peppercorns
- 1 teaspoon salt
- 3 bay leaves
- Combine all ingredients (except the honey) and marinate chicken 1-3 hours.
- Heat up a little oil in skillet or in the bottom of a pot. Drizzle honey over chicken pieces and sear on the pan (both sides).
- Put chicken in a pot (spread out) and pour sauce into the pot. Bring to a boil and then lower the heat.
- Cover and simmer for 30 minutes. Flip chicken and simmer uncovered for 20 more minutes.
As I noted above, I love using spiced vinegar over regular white vinegar. It makes it spicy and tangy (however, plain white vinegar can be used). I also specifically prefer using ground pepper over peppercorns but typically peppercorns are used. I also typically use thighs and legs to keep everything moist and make sure that when cooking it’s a low simmer – I love the meat to fall off the bone. While the sauce in adobo doesn’t vary too much, the protein used can vary! I would say if you find this in the states at restaurants, chicken is the most common. You can use everything from short rib to fish – this sauce tastes good with everything.