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Chicken Adobo

Chicken Adobo, the national dish of the Filipinos

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If you only cook one Filipino recipe, try adobo considered the national dish of the Philippines. The Philippines has more than 7,000 islands and probably there’s just as many variations in preparing the adobo. Adobo is slowly braised in soy and vinegar with lots of garlic and onions. In the coconut regions, coconut milk is also added giving it a richer creamier taste.

 

Any type of meat or seafood even veggies can be cooked adobo style. One of my favourite adobo is eggplant. Adobo is traditionally eaten with steamed rice and you’ll be sure to find adobo in one form or another in a family’s weekly menu.  While you’re here, checkout my recipe for Eggplant Adobo

When I cook adobo, I usually cook more than enough so that there will be leftovers. It’s one of those dishes that gets better the longer it sits, when the flavour permeates the meat. Leftovers are handy to add to stir fries, fried rice and is specially delicious in rice noodles.
This is not traditional but I sometimes add boiled eggs as well. When the eggs have marinated in the sauce it’s really good topping for ramen.

 

 

Chicken Adobo, the national dish of the Filipinos
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Chicken Adobo, the national dish of the Filipinos

Recipe by Lola Adele
0.0 from 0 votes
Course: Pinoy Favourites, MeatCuisine: FilipinoDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 1 whole chicken, cut into serving pieces (8)

  • 1 cup apple cider vinegar or white vinegar

  • 1 tablespoon oil

  • 4 tablespoons oyster sauce

  • 4 tablespoons soy sauce

  • 4 tablespoons tomato sauce/ketchup

  • 3 pieces bay leaves

  • 1 large brown onion peeled and sliced

  • 1 or 2 jalapeños if you want it a bit spicy

  • 1 teaspoon cracked pepper

  • 1 garlic bulb , cut crossways

  • 2 chicken stock cubes

Directions

  • Combine the first five ingredients together in an ovenproof dish making sure to coat the chicken well with the marinade.
  • Crumble the stock cubes over the chicken and mix through. Add the rest of the ingredients on top of the chicken.
  • Bake chicken for 45 minutes at 160C, turning the chicken pieces halfway through. If the chicken are pale looking, place the baking dish under the broiler to caramelise the skin.
  • Serve with steamed rice and wilted greens like book choy or spinach.

Notes

  • will keep for a week on the fridge. Serve with rice and greens.

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