Adobo is probably the most popular Filipino dish there is... right up there with Pancit. Adobo can be made with both chicken and pork. If you like garlic, soy sauce, and the sour tangy taste of vinegar, you will absolutely LOVE this dish. Adobo is usually served over steamed white rice.
Ingredients:
- 1/2 c. vinegar (Filipino cane vinegar is the best, but you can also use white vinegar)
- 1-2 bay leaves
- 3-4 lbs of chicken
- 3-6 gloves of garlic
- 1/4 c. soy sauce
- 1/2 c. water
- 1 tsp. peppercorns (crushed or whole)
- salt to taste
- Cut chicken into 3-4 inch pieces.
- Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce, and water in a large pot.
- Heat until boiling and stir frequently. Reduce to medium heat and simmer for 30 minutes. Stir occasionally.
- Add salt to taste if necessary. Adjust flavor by adding more soy sauce or vinegar.
- Optional: For a sweeter taste, some people have added a pinch of sugar or I've even heard adding a 1/4 c. of Sprite or 7-Up. I don't always sweeten it, but if I do need to cut the sour tartness, I've used the pinch of sugar even though I've heard the soda is better...keep in mind that too much sweetener will negate the vinegar.
- Serve over white rice.
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