Chicken Adobo

 

    Filipino Adobo is a cherished national dish from the Philippines, showcasing a rich food heritage that combines local preservation techniques with Spanish influences. Adobo developed from traditional Filipino methods of keeping food fresh using vinegar, especially in the warm climate. Chinese traders brought soy sauce, which has become an essential part of the recipe. 

    The Spanish gave the dish the name "adobo" in the 16th century, though their version is quite different from the Filipino one. Adobo is more than just a meal; it is a cultural masterpiece that highlights the culinary creativity of the Philippines, showing how local cooks can turn simple ingredients into an amazing dining experience.

Ingredients:

1. 2 lbs chicken thighs or drumsticks
2. 2 tablespoons oil
3. 4 garlic cloves, smashed and skins removed
4. 5 whole black peppercorns
5. 2 dried bay leaves
6. 1/3 cup soy sauce
7. 1/3 cup white vinegar

Procedure:

1. Warm up some oil in a medium pot over medium-low heat.  

2. Brown the chicken in batches so you don’t crowd the pot.  

3. Toss in the soy sauce, vinegar, garlic, peppercorns, and bay leaves.  

4. Put a lid on it and let it simmer on low for 35-45 minutes, or until the chicken's nice and tender.  

5. Drain the liquid from the can of boiled eggs and add the eggs into the pot. Let it simmer for another 5 minutes.  

6. Then, you are ready to dig into your fragrant adobo with some rice on the side.

Rating:
⭐⭐⭐⭐⭐- It is super delicious because of the mix of savory and sweet flavors that taste so comforting.  But it is even better if your mom is the one who makes it.