This entry was updated on 04/20/2020:
To share a piece of my culture and myself, I wrote down my recipe for Chicken Adobo. Every household does it different. Enjoy!
- Chicken cut into beautiful pieces - all sorts of pieces, whatever you like
- 1/2 an onion - cubed
- 2 or 3 large cloves of garlic - cubed
- 1 bay leaf - I usually tear them into 3 pieces
- 1/4 cup soy sauce
- 1/4 cup vinegar
- (use the silverswan or datu puti brand for both soy sauce and vinegar if you want to go for that *true* Filipino taste)
- 1/4 cup water
Secret ingredient: Direct message me on instagram to find out! @kwentobynica
1. Cut the chicken into pieces and put in a large bowl. Marinate it with soy sauce, vinegar, and cubed garlic. Season with salt and pepper. Best to let it sit for 1 hour. The longer the better. I personally let it sit for 4 hours minimum.
2. When you're done marinating the chicken, saute onion and garlic in a pan. Add the chicken and the marinade. Let the chicken brown. Let the juices flow. Add bay leaves. Add the 1/4 cup of water to add moisture. Let it cook for a good 25-ish minutes.
3. Add the secret ingredient. Optional: Add more water if you want a soupy kind of Adobo.
What other recipes wont tell you:
4. It's best to serve the Chicken Adobo at least 5 hours after you cook it or the day after... of course you can eat it right away but it's always better hours later.
5. Right before serving it, heat it up one more time on top of the stove. Trust me.
Optional and complimentary additions:
Popular additions to the dish are potatoes or hard boiled egg.
Some Filipinos complement Chicken Adobo with a side of banana - the sweet kind, it's called saba. Do not use a chiquita banana. You either cook it with the Adobo or serve it on the side. This is a personal favorite!
Complementary sides include toasted garlic or mango.
The Filipino Chicken Adobo experience is only complete with rice. You must eat it with rice.
How do you cook your Adobo? What do you add to it that I don't? Share with me, I want to know!
If you've never had Chicken Adobo, I hope this interests you to cook it for your family and friends :)
Hi Rin-Rin! I’ve never made a comic about Chicken Adobo but now I’m inspired. Thank you for commenting! Also, adobong pusit is another favorite of mine. In fact, I have some in the fridge…
Hi Nica! Thanks for this wholesome post, and reminds me that I use the same base for adobong pusit (squid) and sitaw (string beans). I’m wondering if you’ve ever drawn a comic about adobo :3. Sarap <3
What’s the secret ingredient??
Love when you share! ;)