Adobo (stew) is Filipino’s all-time favorite. Adobo can be cooked using either pork or chicken or pork with chicken. Only the meat varies but the taste is just deliciously the same. This becomes popular because of its unique taste and hassle-free preparation. Cooking time is less than 30 minutes (best recipe when you’re in a hurry).
At home, I cook adobo thrice a week or every time my husband requests. I usually add potato on my adobo to make it healthier. Pouring some adobo sauce over rice before eating is crazy amazing.
Chicken Adobo is cooked in a soy sauce, vinegar, and pepper.
Ingredients
- 2 chicken cut into serving pieces
- 3pieces dried bay leaves
- 8tablespoons soy sauce
- 4tablespoons white vinegar
- 5cloves garlic crushed
- 1 1/2cups water
- 3 tablespoonscooking oil
- 1teaspoon sugar
- 1/4teaspoon Salt
- 1 teaspoonwhole peppercorn
- 2 pcs. Medium size potato (cut twice)
- Long green pepper
Procedures
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
- Heat a cooking pot. Pour cooking oil.
- When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
- Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off. Serve hot.
MAKE CRAVINGS BE SATISFIED. UPGRADE TO CHICKEN THIGH ADOBO WITH POTATO.