Chicken Adobo

A delicious, simple dish native to the Philippines and adapted the world over. This is my version and if it's not how your Lola makes it, that's okay.

My maternal grandmother came to the US from the Philippines as a young girl. I learned this recipe from my mom who learned it from her. Even among my mom's siblings, there are variations on this recipe so please feel free to adapt to your taste. Some people use more vinegar, while others add onions or potatoes. I keep mine simple and serve it over white rice. 

Ingredients:

1 whole Chicken cut up (can sub bone in chicken about 4 lbs) *you can use pork also or a combination of the two. Be sure to use a fatty cut of pork, cut into 1-2 inch pieces

3/4-1 c. white vinegar or Rice Wine Vinegar

3/4-1 c. soy sauce (can use low sodium)

1 TBS. Brown Sugar

1-2 whole Bay leaves

1 1/2 TBS chopped garlic (2-4 cloves ish?)

Optional: 6-10 whole black peppercorn, sliced onions, diced potatoes

Cooked white rice (jasmine preferred)

Instructions:

1. Mix the liquids in a large measuring cup and adjust to taste
2. Place all ingredients in a large stew pot, dutch oven, or deep saucepan. The liquid shouldn't cover ALL of the meat, probably about 1/3 to 1/2 of it.
3. Bring to a boil then simmer until chicken (meat) is cooked through (about 30 min). You can rearrange the meat a few times during the braising.
4. While chicken (meat) is cooking, you can make rice to accompany the dish.
5. Once the chicken is cooked to an internal temperature of 165º, remove it from the sauce to a serving dish. The sauce can be reduced to be a bit thicker and served over the rice and chicken.

Notes: Feel free to add equal parts of the liquids to suit your taste or add more of one than another. You can taste the sauce and adjust the amt. of liquid as you desire. I included a short IG video below for reference. I'd love to know if you made this and how you liked it!

View this post on Instagram

A post shared by Candice Bún (@candileti)