Adobo is one of the most popular dishes in Filipino cuisine. The word, adobo, comes from the Spanish term, adobar, which means marinade.
I learned how to make adobo when I was a tween by watching my Mom and Lola (grandmother) make it. When they’d make it using a whole chicken cut up in pieces, I remember my little brother and I would fight for the chicken neck. It wasn’t even the best piece, but since there was just one, we fought for it! Good times.
But over the years, I’ve made some small adjustments to Mom & Lola‘s delicious recipe. For example, instead of a whole chicken, I’ll use chicken wings or boneless chicken. I love fresh garlic, so when I make adobo, I add extra garlic. Since the vinegar adds lots of salt, I also use reduced sodium soy sauce whenever possible. Something that I haven’t changed? Serving hot adobo over a plate of steaming white rice! It’s simply the best!
Traditional adobo recipes call for fresh chicken and marinating it overnight before cooking. Other recipes require frying the chicken after braising.
But if you’re short on time or just prefer a quicker way to make this savory dish without skimping on taste, try my recipe for Easy Chicken Adobo:
You will need:
- 3 lb frozen boneless & skinless chicken (or chicken wings)
- 3/4 cup soy sauce (reduced sodium)
- 3/4 cup rice vinegar
- 2 cups water
- 15 cloves of fresh garlic, chopped
- 1/2 teaspoon black pepper
- 5 dried bay leaves (optional)
- Fill a pot with chicken and enough water to cover chicken
- Bring it to a boil until chicken is cooked
- Discard water
- Add soy sauce, rice vinegar, water, garlic, black pepper and bay leaves to the pot with cooked chicken
- Bring it to a boil, then reduce heat to low-medium and simmer for 30 minutes (Tip: if you leave it simmering for another 5 minutes, the sauce will reduce further and you’ll get a gravy-like sauce, which is so yummy!)
- If you used bay leaves, remove them before serving
- Serve with steaming white rice
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