This is Philippine Adobo. While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice. It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead.is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. Enjoy this recipe from Kathleen Whips at .
- 4 – 5 pounds chicken thighs
- 1⁄2 cup of white vinegar
- 1⁄2 cup of soy sauce
- 4 cloves of garlic, crushed
- 1 teaspoon of black peppercorns
- 3 bay leaves
- Steamed rice, for serving
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot.
- Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Bring the 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 reduced and thickened and the chicken is tender, about 20 more minutes.
- Serve with steamed rice.