Chicken adobo is a dish inherited from the Spanish during colonial times. Although pre-spanish filipinos marinate meats in salt and vinegar to extend it, it was ultimately during the Spanish Period that the dish we know as Adobo was brought into fruition. Although many variants such as pork adobo, and beef adobo came soon thereafter, it is Chicken Adobo which gained worldly fame.
So, enough talk. Let's get cooking. You'll need the following:
- Chicken legs, wings, and thighs, about 5 lbs in all.
- half a cup of soy sauce
- half a cup of white vinegar
- 2 teaspoons black pepper corns
- 6 bay leaves
- 7 cloves of garlic
- 1 whole onion diced
- 1 bell pepper, cut into strips
- a can of pineapple chunks
- half a cup of olive oil
- two and a half cups water
As in all filipino dishes, the secret to taste is in the preparation. Dice garlic and brown them in the olive oil. Add onions soon after until onions are tender. Let cool. In a large pot combine chicken soy sauce and your sauteed garlic and onions and let stand to marinade for about 3 hours or so. I usually marinade for a total of 5 hours to really let the flavors sink in.
Once marinated, brown the chicken pieces a bit in olive oil just enough but not too much. Then add in the remaining marinade as well as water and bring the mixture to a boil for about 30 minutes or so or until chicken is tender. Add in the black pepper corns, bay leaves, and if you decide to make this one spicy, add in the siling labuyo ( bird's eye chili).
when the chicken is tender, open the pan to allow the sauce to reduce. bring it down to a simmer then add in the bell pepper and pineapple chunks. Stir once. Then add the vinegar. Stir again and let cook for another 10 minutes or so.
Chicken adobo gives off that aroma you just can't resist once cooked. I serve mine hot over white rice topped off with chopped chives. If I want to get real fancy I would sprinkle some crushed pork chicharrones (think of it as filipino bacon bits) or browned sesame seeds. Dig in and enjoy!!
Bon Appetit!!!
