Chicken Adobo is the unofficial national dish of the Philippines.When the Spanish empire colonized the Philippines in the late 16th century, they encountered this dish and it was first recorded in the dictionary “Vocabulario de la Lengua Tagala” (1613) compiled by the Spanish Franciscan missionary, Pedro de San Buenaventura; he referred to it as “adobo de los naturales” (adobo of the native people). Many people have different styles of preparing it, you can also use pork or combination of both but this is my own style.
2 pounds cut Organic chicken (skin/fat off/washed/drained)
4 garlic cloves (crushed)
1/3 cup soy sauce
1/3 cup white vinegar
1/2 cup water
4 bay leaves
1/2 Tbsp.whole peppercorn
1/4 tsp crushed red pepper flakes
1 Tbsp. cooking oil
1/2 tsp. salt
1 tsp. sugar cane sugar
1/4 tsp. ground black pepper
1 star anise
refrigerated cooked rice
1.Mix well all the ingredients in a deep pot except oil, prick the pieces with a huge fork and soak them for a while.
2. Cover the pot, turn on the stove and boil them and put on low simmer for 10 minutes. Drain everything in a colander and save the broth for later in a deep pot. Fish out the bay leaves, peppercorn, and star anise then discard.
3. Heat 1 tablespoon of oil in a non stick frying pan and fry all the garlic first, don’t burn them, gather the browned garlic on a bowl then fry the chicken pieces and turn them until all of the pieces get this nice, shiny brownish color. Gather the fried chicken pieces, add to the bowl with the fried garlic. You can fry your refrigerated rice in the same frying pan and add chopped scallions.
4. Wash the eggs before boiling them together with the broth, approximately for another 10 minutes. Once done, plunge the eggs in cold water and peel the shells off and add eggs to the serving bowl with the chicken and garlic.
5. Pour the hot broth into the chicken bowl. Pour excessive broth in a separate serving bowl. Chicken Adobo is more flavorful the next day. It is usually eaten with fried rice or steamed jasmine or brown rice and banana is always the perfect accompaniment to it.