Traditional Filipino Chicken Adobo
This authentic Filipino chicken adobo is easy to make and easy on the budget! This chicken in adobo sauce (a mixture of soy sauce, white wine vinegar, and water, complete with loads of chopped garlic and freshly cracked peppercorn) is a wonderful Filipino main dish that is traditional and tasty! It can easily be made gluten-free by subbing soy sauce for tamari or coconut aminos (also soy-free).
Ingredients
- whole chicken, cut into 8 pieces, or about 2 lbs (around 1 kg) chicken leg pieces, bone in and skin on
- a few pork ribs, entirely optional
- or 2 tablespoons neutral oil like peanut or sunflower oil
- soy sauce
- white wine vinegar
- water
- head garlic, peeled and chopped (about 1/4 cup)
- a generous helping of freshly ground black pepper (i ground about 40 times)
- bay leaves
Directions
- 1
1. Cut the chicken into pieces (legs, wings, thighs, and breasts). No need to season. If using pork, cut into individual ribs. 2. Heat up a large pot with about a tablespoon or two of oil, enough to coat the bottom of the pan, until quite hot. Add chicken skin side down (and ribs, if using -- I did not) and brown about 5 minutes. 3. Flip chicken so the skin side is up, checking for browning, and let brown for another minute or two. 4. Add the soy sauce, vinegar of choice, and water to cover the chicken. 5. While the braise is heating up, peel and roughly chop and entire head of garlic. You should end up with about a quarter cup of garlic. It may look like a lot, but trust me - it's just enough. 6. Add the bay leaves and freshly ground peppercorn. Add as much as you like (in my opinion, add as much as you think is just about too much -- then add about 10 grinds more). 7. Cook for 30 minutes, lightly covered, at a simmer. After 30 minutes, remove the cover and let braise and reduce for about another further 15 minutes. 8. Serve with white rice and other sides of choice (broccoli or other greens go well) with a fork and spoon to sop up all that gravy goodness!.