Some say that the Pinoy adobo is more of a cuisine of inherited history rather than originality. But either way, it is definitely one of those Filipino cuisines recognized even in foreign countries. I’m sure every mother out there has her own rendition of this heartwarming dish, although the basic components are usually similar: bay leaves,soy sauce, vinegar, garlic and peppercorns.
This is a recipe that I got from my mother, which I just adjusted according to taste. I believe that’s how cooking should be – Rachel Ray style. Always adjustable and truly measurable only according to one’s taste buds, not in cups or tablespoons, because each person has an individualized, unique palate.If anything, this is probably one of those few dishes that I cook using measurements. But anyway, I’m digressing again. Hehe. Here it is:
*Note: This recipe is good for 2-3 persons. If you need to cook for 3-6 people, simply double the amount of the ingredients.
Chicken Adobo Recipe
Ingredients:
2 quarters chicken thigh, each quarter cut into three (you may use other parts if you wish, but I use the thigh and leg because it’s the juiciest part)
1 big laurel leaf/ bay leaf
About 8 pieces peppercorn
6 cloves of garlic, crushed and chopped (I usually use half a bulb for a small to medium garlic)
1/4 cup soy sauce (I prefer Coconut Brand Soy sauce, although this is kind of a high-end brand and a bit hard to find. If you’re on a budget, I suggest using Silver Swan.)
1/4 cup minus two tablespoons vinegar (I also use Silver Swan. The tablespoon I use is the regular shallow spoon everyone else used for eating)
1 cup water
1-2 hard boiled eggs, or 8 boiled quail eggs, peeled after boiling (optional)
Instructions:
Make holes all around the chicken meat using a fork (so the taste of the sauce would seep in).
Combine all ingredients except for the hard boiled eggs/quail eggs.
Marinade chicken in sauce for about 20-30 minutes.
Bring to a boil with medium heat (about 5-10 minutes).
Once boiling, lower down heat to simmer (about 30 minutes).
About twenty minutes into simmering, add in boiled eggs.
Serve with hot rice (this is the best part :)).
Additional notes:
1) You can always add in a little bit more vinegar if you want it a bit sour, or a little bit more soy sauce if you like it saltier.
2) The cup I’m referring to is the cup that comes with rice cookers (that small transparent cup). Same goes for anything else I cook that requires measuring in cups. I find that when I use the big Pyrex measuring glasses, the ingredients usually tend to be excessive and sort of taste like a dish that went haywire. Hehe.
3) You may also use this recipe for pork adobo.
