Adobo which in the Filipino language means marinade, sauce or seasoning is an unofficial and VERY delicious Philippine national dish which involves meat, seafood or vegetables which are marinated and simmered in a garlicy-vinegarette, soy sauce, bay leaf and black peppercorn sauce. Leaves your mouth watering and wanting more.
The most typical choice of meat for this dish is chicken or pork. My favorite choice is chicken as the skin of the chicken really contributes to the overall flavor when cooked for an extended period of time.
- A whole chicken; alternative pork steaks/pieces (add bones for more flavor)
- 1/4 cup white vinegar
- 1/2 cup dark soy sauce
- 1 to 2 cups water
- 1/4 cooking oil (vegetable or grapeseed)
- Handful of black peppercorns
- 4-5 dried bay leaves
- 4-5 cloves of garlic, chopped
Cut up the chicken into small pieces, cut up/mince the garlic and set aside.
In a bowl, mix together dark soy sauce, minced garlic, bay leaves, black peppercorns and vinegar. Add the chicken pieces and coat evenly. Allow to marinate for 1.5 – 2 hours.
Heat the oil in a large sauté pan or wok on medium heat and add the chicken and sauce/marinade. Allow to simmer (covered) for 30-45 minutes to allow the flavors to combine.
Remove from heat and serve with white rice.
Remove skin from the chicken if you desire a ‘leaner’ meal, but be aware that the flavor may differ.
If you want a thicker sauce add a cornflour/water mix.