If you are tired of your same old chicken recipes, this fragrant, tangy chicken dish from the Philippines will wake things up in your kitchen. Chicken Adobo is the national dish of the Philippines for good reasons…it’s easy, inexpensive and delicious. It can even be made a day or two ahead and reheated. Chicken Adobo also makes a perfect buffet or potluck dish which it how I was introduced to this fabulous dish when a Filipino co-worker brought it to one of our office potlucks. I was hooked from my first bite
There are many variations of this dish in Philippines. Garlic, vinegar, soy sauce, bay leaves and garlic appear in most. This recipe was given to me by my Filipina friend and this is how she prepares it for her family.
2 lb chicken thighs
8 cloves garlic (whole)
4 tablespoons soy sauce (Kikkoman)
1 tsp coarse ground black pepper
2 tablespoons light brown sugar
1 ½ cups chicken broth or water
½ cup vinegar (rice vinegar or white vinegar)
2 bay leaves
2 tablespoons vegetable oil
Plain rice (for serving)
Brown the chicken thighs in the oil over medium heat in a large pan with a heavy bottom, such as a Dutch oven. Drain off any excess fat.
Add the remaining ingredients to the pot with the chicken. Bring to a boil, lower the heat and cover. Simmer for about 30-40 minutes or until the chicken pieces are tender.
Taste for seasoning and add additional soy sauce, if needed. Serve with plain rice.