Chicken Adobo (Adobong Manok) is the national dish of the Philippine Islands. Adobo meaning “marinade” in spanish consists of a combination of soy sauce, vinegar and garlic, with a sprinkling of peppercorns and bay leaves. This combination of ingredients creates the Filipino adobo, not to be confused by the Spanish versions of adobo who share the same name. Filipino Adobo is described more as the process of cooking than an actual marinade like our latino cousins. There are many versions of adobo, all with different ingredients and recipes but all maintain the use of:
1. Soy Sauce
3 . Garlic
The following is my americanized version of the classic Chicken Adobo:
I started with about 2lb of chicken quarters and combined 1 cup soy sauce, 1 cup vinegar, 4 minced cloves of garlic, a pinch of peppercorns and 3 bay leaves. Then I let the chicken marinate for about 2 hours or more in the fridge.
I then sauteed 1/2 a chopped sweet onion with EVOO and then placed the chicken in the pan to brown. Once each side is golden brown place the chicken back into the broth and set it to a slow simmer.
Slow cook the chicken until the meat is falling off the bones.
Most Filipino dishes are served with white rice, but I chose a brown rice in which I added sauteed garlic and garnished with parsley. Slices of banana are also served along side the dish to bring out the savoriness of the dish as well as give you that sweet and salty combo that almost everyone loves. Though this dish is not quite like how my family members would make it, I am glad to try to keep my culture alive through the home cooked meals I grew up to love.