From crystal clear blue waters to some of the best white sand beaches in the world, the Philippines is abundant with natural beauty but its food is relatively less explored as compared to Thai or Vietnamese.
The classic Filipino chicken adobo is a foodie’s delight- sweet and tangy, braised in a sticky glossy sauce. Heaven on a plate 😋
Known as the unofficial national dish of the Philippines, all families have their own version and style of making chicken adobo. It’s surprisingly easy and a no fail recipe with the meat simmered in a fusion of vinegar, soy, garlic, bay leaves and peppercorns.
8-10 (bone-in) chicken pieces
1/3 cup cane sugar vinegar (or any other regular vinegar)
1/4 cup light soy sauce
2 tbsp palm sugar (or brown sugar)
1/4 tsp black pepper powder
1 tsp whole black pepper corns
2 large bay leaves, torn into smaller pieces
1 tsp grated ginger
6 fat cloves of garlic finely chopped
1 onion sliced
2/3 tsp cornflour mixed in water for a runny slurry
Salt to taste
Any white oil for frying
Marinate the chicken (bone-in) pieces in palm sugar, light soy sauce, vinegar, grated ginger, black pepper powder and some chopped garlic. Keep aside for at least 30 minutes.
Heat a wok with oil and lightly fry the chicken pieces (without the marinade) until they are golden brown. Remove them from the wok.
Add a little more oil in the same wok and throw in the chopped onion and garlic. Sauté until they are cooked. You could also add some chopped red chilies.
Now add peppercorns, bay leaves and the chicken pieces along with the marinade. Continue to stir fry for a couple of minutes on high heat.
Add little water, cover the wok and let it simmer on low heat for at least 30-35 minutes.
Now remove the lid and add the cornflour slurry if you want to thicken the sauce. It is supposed to be sticky and brown, not runny.
Cook for some more time until your desired consistency is reached or until the sauce has almost reduced to half.
Serve hot with rice 🤍