Serves 2 | 30 mins cooking | 10 mins preparation
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. The basic ingredients are the same but their are many regional variations on this dish, I was told to add ginger, this doesn’t seem to be a common ingredient but it adds a nice additional warmth to the dish
While I have used boneless chicken thighs this time you can use any meat or firm fish to make this dish.
- 1/2 Cup white vinegar
- 1/8 Cup Soy sauce
- 1/2 bulb garlic – smashed and chopped
- 1tsp salt
- 1 tsp black pepper – course ground
- 3 bay leaves
- 1 thumb ginger – finely chopped
- 4 chicken thighs
- 1/2 cup water
- Combine the first 7 ingredients in a bowl and add the chicken. Leave to marinade in the fridge for atleast 30 minutes or up to two hours.
- Remove the chicken and pat dry, reserve the marinade
- Heat the oil in a skillet or large pan and over a medium high heat brown the chicken.
- Stir in the water and the reserved marinade and bring to the boil before reducing the heat to a simmer. Cook uncovered until the chicken is cooked through and the sauce slightly reduced. About 20-25 minutes
- Discard the bay leaves and serve the chicken with the cooking sauce, if needed you can remove the chicken and continue reducing the sauce a little more before adding the chicken back in and serving
Serve with rice and the thickened sauce poured over the top. I prefer my sauce to be reduced a lot and fairly thick, other people will prefer a thinner sauce and more of it, it is up to you how you like it and hot much you reduce your sauce.