Adobo is a classic Filipino dish that’s loved for its savory, tangy, and slightly sweet flavor. It’s a staple dish in many Filipino households and can be made with different meats such as chicken, pork, or beef. In this article, we’ll guide you through the steps to make a delicious chicken adobo dish.

Ingredients:

• 1 lb of chicken thighs or drumsticks, bone-in and skin-on
• 1/2 cup of white vinegar
• 1/2 cup of soy sauce
• 1/2 cup of water
• 4-5 cloves of garlic, minced
• 1-2 bay leaves
• 1 teaspoon of whole black peppercorns
• 1 tablespoon of sugar
• Salt and pepper, to taste
• Cooking oil for searing

Instructions:

1. Heat a large skillet or Dutch oven over medium-high heat. Once hot, add a little bit of cooking oil and sear the chicken on all sides until golden brown. Set the chicken aside on a plate.
2. In the same skillet or Dutch oven, sauté the minced garlic until fragrant.
3. Add the white vinegar, soy sauce, water, bay leaves, whole black peppercorns, and sugar to the skillet or Dutch oven. Stir everything together.
4. Add the seared chicken to the skillet or Dutch oven and bring everything to a boil.
5. Once the mixture comes to a boil, lower the heat and let it simmer for about 30-45 minutes or until the chicken is cooked through and the sauce has thickened.
6. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
7. Once the chicken is cooked and the sauce has thickened, remove the bay leaves and serve the adobo hot over steamed rice.

Enjoy your delicious homemade chicken adobo! This recipe serves about 4-6 people, depending on the amount of chicken you use. Adobo is a versatile dish that can be customized to your liking by using different meats or adjusting the amount of vinegar or soy sauce. So, don’t be afraid to experiment and make your own perfect adobo recipe.

Tips:

• You can also add some sliced onions or potatoes to the adobo for some added flavor and texture.
• If you prefer a saucier adobo, you can add more water or broth to the mixture.
• Adobo tastes even better the next day, so feel free to make a big batch and store it in the fridge for later.