Chicken Adobo

I start my quest to grow the next generation of foodies, with Philippines. Benji helps me with my kids and with everything around the house. Benji is from the Philippines. This is one of Benji's recipes and all the kids absolutely love this dish.

Chicken Adobo is a national dish of the Philippines, and is probably the most recognised Filipino dish. Although it has a Spanish name, it has nothing to do with the Spanish adobo sauce. Benji makes this dish with chicken, but he says that in the Philippines, depending on the region, you can make it with chicken, pork or fish. 'Adobo' refers to the process of stewing in vinegar. It is the Spanish word for 'marinate'. There are many variations of this sauce, but the basic ingredient is vinegar and soy sauce. Different types of vinegar can be used, but we use the Japanese rice vinegar. In the olden days the Filipinos cooked meat with vinegar and salt to preserve the meat. Then the Chinese traders introduced soy sauce, and the salt got replaced by soy sauce. The sauce of this dish is absolutely amazing, and goes perfectly with white rice.

Here is the basic recipe:

Chicken Adobo
1-1.5kg chicken pieces
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2-3 bay leaves
2T peppercorn (we left this out for the kids..)
4 garlic cloves
1 onion

Combine the chicken pieces, vinegar, soy sauce, garlic, peppercorn, bay leaves in a large pot. Cover and marinate for 1-3hrs. Bring chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is thickened and chicken is tender (around 30min more). Serve with white rice.