To celebrate Asian Heritage Month, I have curated a traditional Filipino recipe for your enjoyment: chicken adobo, which is chicken cooked in soy sauce and vinegar with garlic. This traditional Filipino dish is best served with steamed Jasmine rice. Not vegan-friendly… probably.
Preparation Time: 1 hr and 10 minutes
Cooking Time: 50 minutes
Total Time: 2 hrs
Serves 4 people
- 2 lbs chicken cut into serving pieces
- 3 pieces of dried bay leaves
- 3/4 cups soy sauce
- ¼ cup white vinegar
- 5 cloves garlic crushed
- 3 tablespoons cooking oil
- 1 teaspoon whole peppercorns
- Combine the chicken, soy sauce, and garlic in a large bowl. Mix well. If you don’t mix well, then I will know. Marinate the chicken for at least 1 hour. Note: the longer the marination time, the better.
- Heat a cooking pot and add cooking oil. Not engine oil. Learned that the hard way.
- When the oil is hot enough, pan fry the marinated chicken for 2 minutes on each side.
- Pour in the remaining marinade, including the garlic, and bring to a boil.
- Add dried bay leaves and whole peppercorns. Simmer for 30 minutes or until the chicken gets tender.
- Add vinegar. Stir and cook for 15 minutes on low heat.
- Once the sauce has thickened, turn the heat off.
- Serve hot with steamed jasmine rice and enjoy! Enjoyment is mandatory.