Chicken Adobo

What started as a means of preservation, adobo is now considered the "National Dish of the Philippines." Due to the geographical makeup of the Philippines, adobo varies slightly from region to region but what most Filipinos agree on is that the main ingredients consist of soy sauce (or salt), vinegar, and garlic. Black peppercorns and bay leaves are also key. The main proteins used are chicken or pork or a combination of the two. You can make squid or vegetable versions as well.

Vinegar: The Key to Adobo

Vinegar is crucial in making adobo. The acidity of vinegar was used to prevent the growth of harmful bacteria in the original dish, though due to modern food safety and storage methods the vinegar is now primarily valued for adding a tangy flavor. The most common vinegar used in the Philippines is cane or coconut. You can find these vinegars at your local Asian market or online. An alternate is rice wine or apple cider vinegar. I find white vinegar to be too harsh for this recipe.

How To Make Chicken Adobo

The adobo cooking method is a braise typically followed by a pan-fry. At my restaurant, Kuma Inn, we finish the dish by pan-frying, but sometimes we finish it on the grill, in the sally (broiler), or the deep fryer which all yield tasty results. If pan-frying is too messy at home, I would suggest finishing the dish under the broiler.

What To Serve With Chicken Adobo

Serve chicken adobo with plain white rice or garlic fried rice.

Tips for Making Chicken Adobo

• You can use this adobo ratio/method with other proteins or vegetables. Adjust the cooking times based on the protein or vegetable used.
• For the most tender and luscious chicken adobo, use dark meat chicken such as thighs, legs, and wings. These cuts contain more fat and collagen, which melts into the broth during cooking, giving it flavor and body. What's more, these cuts of chicken are resistant to overcooking, meaning they can be cooked to a higher internal temperature than chicken breast without drying out or toughening.
• Adobo tastes even better the next day when the braising liquid has more time to marinate the chicken.
• While shallow-frying the cooked chicken gives it the crispiest skin, if you'd rather not fry you can brown them in just a little oil in a skillet or broil them on a cooling rack set in a baking sheet on the middle rack of the oven (browning on the top rack will cause them to burn).
• Cook the chicken at a gentle simmer to avoid toughening the meat. Lift the lid off the pot occasionally to make sure the liquid isn't boiling. If you're having trouble regulating the heat, you can place the lid partially on the pot or remove the lid entirely to reduce the temperature quickly.