Sally Thielsen hails from Cebu City, Philippines, and now works as a Food Service Ambassador at Avera Specialty Hospital. She shares this “most famous” of all dishes from her native nation in the Pacific Ocean. She remembers her mom and grandmother making it; it’s super versatile and goes great with whatever veggies you want to include. Try some pineapple garnish, serve it on white or brown rice, or just on its own – you can’t go wrong with adobo.
Chicken Adobo
Serves: 4
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (you can use breast or boneless chicken, but thighs are best)
- 8 tablespoons soy sauce (use Filipino soy sauce, if possible)
- 5 cloves garlic, chopped
- 3 tablespoons cooking oil
- 1 teaspoon sugar (optional)
- 1½ teaspoon salt (optional)
- 1½ cups water
- 1-2 red, green or yellow bell peppers, chopped coarsely (optional, and other veggies are OK)
- ½ teaspoon whole peppercorn (or ¾ teaspoon ground black pepper)
- 3 dried bay leaves
- 4 tablespoons white vinegar
- Pineapple for garnish (optional) and rice on which to serve it (also optional)
Instructions
- Combine chicken, soy sauce and garlic in a large bowl. Mix well. Marinate the chicken for at least one hour, but the longer the time, the better.
- Heat a cooking pot and add oil and pan-fry the marinated chicken for 2 minutes per side. Add remaining marinade and water. Bring to a boil.
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender. Add peppers or other vegetables (if using).
- Add vinegar. Stir and cook for 10 minutes.
- Add sugar and salt, if using/to taste.
- Stir and turn the heat off and serve hot. Share and enjoy!
Nutrition Facts per Serving:
- Calories: 607
- Protein: 44g
- Carbohydrate: 4g
- Saturated Fat: 10g
- Cholesterol: 170mg
- Sodium: 1,317mg
- Fat: 44g
- Trans fats: 0g
Source: Adapted from Eating Well, Inc.
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