This is another Filipino dish that some non-Filipino friends might be familiar with, Chicken Adobo. A traditional home dish, of chicken or pork in sauce of soy, white vinegar, garlic, pepper and bay leaf. The mix and flavor of the adobo dish will vary from family to family. The adobo I grew up with has a distinct taste, that for the life of me, I cannot replicate here abroad.
I am posting my recipe here in the hope that someone in my family will tell me what I am missing.
4-6 bone-in chicken thighs
4-6 cloves garlic, smashed
1/2 cup white coconut vinegar
1/2 cup soy sauce
1-2 dried bay leaves
1 teaspoon whole pepper corns
- In a saucepan, mix together all the ingredients. If the liquid isn't enough to cover most of the meat, add just a little water. The meat will let out more liquid as it cooks.
- Bring to a boil, then lower the heat to simmer for about 20 minutes, or until the meat is cooked through.
- Some families stop here. In my family, the chicken is then fried in a hot pan to sear the skin and thicken the sauce.
- Serve with steamed rice and vegetables.
Variations we've tried and enjoyed:
- Add a whole, peeled hard boiled egg to the mix while the meat is simmering.
- Serve the meat with a side of chopped tomatoes, white or red onions, and fresh cilantro.
- Add a side of scrambled eggs.
*I had to source a photo from the internet, because ours didn't photograph well.