True chicken adobo has a a bit of sauce with it to put over the white rice. Most dishes of the Philippines have a stew like character. This recipe is missing soy sauce and thus you can skip the salting the chicken. For the amount of chicken called for I would change it to 1/2 cup soy sauce and 1/2 cup vinegar. Take it from a Filipino, you'll get strange looks from your Filipino friends if you serve it this way.
Chicken Adobo
Adobo is often called the national dish of the Philippines. The preparation is endlessly adaptable, and nearly every Philippine cook prepares adobo in a slightly different way. Though some add soy sauce to deepen the color of the dish, we followed Lucia Mallari's method, which omits that ingredient. Philippine cooks favor mild-tasting vinegars made from coconut or palm sugar; we found that white wine vinegar makes a fine substitute.
Photo: Landon Nordeman
4 chicken thighs (about 1 lb.)
4 chicken legs (about 1 lb.)
Kosher salt, to taste
14 cloves garlic, slivered
1 2⁄3 cups coconut, palm,
or white wine vinegar
2 tsp. whole black peppercorns
10 bay leaves
Steamed long-grain white rice (optional)
1. Place chicken thighs and legs on a cutting board and, using a heavy cleaver, cut each piece in half crosswise, through the bone. (Alternatively, leave the chicken pieces whole.) Sprinkle chicken pieces generously with salt and place in a 14" nonstick skillet. Add garlic to skillet along with vinegar, peppercorns, and bay leaves. Bring to a boil over high heat; stir briefly, then lower heat and simmer, basting chicken occasionally with liquid, until meat is cooked through and most of the liquid has evaporated, about 40 minutes.
2. Increase heat to medium-high. Continue to cook chicken, turning it frequently, until crisp and lightly browned all over, 6–8 minutes. Transfer chicken to a platter and serve with steamed white rice, if you like.
SERVES 4
Ratings & Reviews (7)
As stated in the introduction there are many variations to adobos which are made with chicken, meat, fish or vegetables and cooked in different types of aromatic broths with vinegar, coconut milk, and sometimes soy sauce. The main feature of this dish is that it is cooked until all the liquid has evaporated leaving the main ingredient browning in its own rendered fat.
I disagree with jennjocson that all adobo's are heavy with soy sauce. Our version which dates back to our grandmother is not colored brown with soy sauce. It is basically vinegar and garlic with other spices. What adds color to is the use of annatto seeds to add color and flavor. Every region a different version. No swimming in black sauce for everyone.
I served this recipe to my wife's fellow Filipina co-workers and it was a hit. To answer the question as to why this recipe was a hit amidst such diversity of Filipina tastes is its simplicity. The garlic, bay leaves, peppercorns, and vinegar, equally combine without any one over powering. The trick is the final browning, brown and savory on the outside, moist and tender on the inside. This is a fabulous, authentic recipe.
this recipe is the reason for me subscribing to SAVEUR. My mom's recipe is exactly like this - very simple, using vinegar, and NO SOY SAUCE. Many of my friends (who use the soy sauce) have tried my mom's and cannot figure out why it is so good, and insist that the brown glaze comes from soy sauce.... As 'omace' commented, the trick is in the final browning. My mouth is beginning to water!
soy sauce or no soy sauce, I've never seen an adobo that doesn't have at least a little bit of 'sabaw' (sauce) left at the end to spoon over rice. perhaps that varies from region to region, but you won't find a sauce-less adobo like this anywhere near Manila or its environs.
Growing up in the Philippines Chicken Adobo was one of the dishes I would eat that varied in taste and preparation from house to house. Adobo, just like any other Filipino dish varies from region to region. But all versions agree on one thing - it's an awesome and delicious dish especially served with steamed rice. I cook Chicken Adobo frequently and my Caucasian step children love it especially the sauce on the rice. Recently I discovered Kecap Manis and have been using this for my Adobo in lieu of soy sauce - delicious! Here's my version of it http://saraplicious.blogspot.com/2011/03/sweet-soy-chicken-adobo.html
Chicken Adobo
4
5
1
7
