Adobo is a ubiquitous dish found within Filipino households with origins in Mexico. Starting with a sumptuous marinade, the Adobo Chicken is a wonder in taste. In my version, I’ve cooked the chicken as a whole. But this can be done with cut chicken or pork.
{For The Marinade} 1/2 C Soy Sauce 2/3 C White Vinegar 1-2 C Water 1 Tbsp Brown Sugar 2 Tbsp Oil 2 Tsp Peppercorns 10-12 Garlic Cloves, thinly sliced 3 Bay Leaves Green Onion for garnish
Pickled Red Pepper, thinly sliced for garnish
If using a whole chicken it is helpful to use the spatchcock methods of cutting out the back bone and pressing the breast flat. Place the chicken meat down for at least two hours, preferably overnight.
{To Prepare} Remove the chicken from the marinade and pat it dry. Reserve the marinade. In a dutch oven, heat the oil and brown the chicken, turning to ensure color on both sides. Once browned, add the marinade and bring the mixture to a boil.
Lower to a simmer and cook until the chicken is tender, about 50 minutes to an hour, basting with the sauce throughout. Once tender, remove the chicken and reduce the sauce by raising the heat to a gentle boil. Once reduced, pour over the chicken and garnish with fresh green onion and pickled red peppers. Serve immediately and enjoy. The Adobo Chicken was served with rice and lemon roasted broccoli.
