Braised Chicken in a Soy and Vinegar Sauce
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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September 10, 2024
Filipino chicken adobo is a flavorful classic where chicken is slowly cooked in a tangy mix of soy sauce, vinegar, garlic, and bay leaves. The result is tender, savory chicken with a rich, glossy sauce that’s both tangy and deeply satisfying. Served over rice, this dish is all about hearty, comforting flavors that make it a favorite at any meal.
Although the word adobo is Spanish in itself the ingredients and methods of cooking existed far before the Spanish arrived in the Philippines. To preserve food for longer periods of time, Filipino natives used vinegar and salt as a method of preservation. The salt was eventually replaced with soy sauce after it was introduced by Chinese traders. When the Spanish came to the islands they observed the method of cooking and called it adobo, and since then the name just stuck.
Some different variations besides this recipe include ones with potatoes, eggs, no soy sauce, adding coconut milk, or adding turmeric. You can make adobo with other types of protein. Chicken and pork are the most
common, however, seafood, such as squid is frequently made.
I cherish this recipe because it is inspired by those who have passed on, incorporating their traditional cooking techniques. Personally, I am fond of the adobo sauce and always enjoy savoring the last bit of the flavorful broth. I tend to increase the amount of marinade used for an extra touch. If you prefer a drier adobo, you can opt to add only half of the marinade back in after frying the chicken. My friend, Allison would fry the chicken with garlic after simmering it in the sauce. She would then reintroduce the sauce, creating a delicious adobo that I adore.
I love this recipe because it honors different cooking techniques from those who are no longer with us. I love the “sabaw” or sauce of the adobo and will usually add extra marinade for more sauce, but if you prefer a drier adobo, you can use only half the marinade after frying the chicken. My friend Allison fries the chicken with garlic before adding the sauce back, which makes the adobo extra tasty. Another variation I like is from a friend’s mom, who used light soy sauce and added green onions for a fresh touch. This recipe blends elements from both versions above with my own mother’s adobo recipe.
Start by marinating chicken (2 ½ lb) by combining chicken with soy sauce (¾ cup), vinegar (¾ cup), black peppercorns (1 Tbsp), bay leaves (2–3), garlic (2 bulbs), and brown sugar (1 Tbsp) in a large bowl.
Mix ingredients together and allow the mixture to marinate in the refrigerator for 1-3 hours.
Heat a large wok or braiser over medium-high heat.
Add all ingredients, including the marinade, and bring to a boil. Let it boil untouched for 10 minutes.
Next, reduce the heat to low-medium, cover, and let it simmer for 20 minutes.
Remove from heat. Separate chicken from the sauce by straining it through a colander placed over a large bowl.
Lightly fry the chicken in oil (1 Tbsp) with the garlic, black peppercorn, and bay leaves until the chicken browns.
Next, reintroduce the sauce; for a drier and less saucy adobo, add only half of the sauce back in. Add water (½–1 cup) and adjust seasonings to taste.
Garnish with green onions and serve with rice.
The saltiness of the recipe will depend on the type of soy sauce you use. You may need to add water (to taste) at step 8.
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