I first encountered Chicken Adobo on of my noontime strolls through Pike Place Market. Wondering where I would procure my lunch, I happened upon a Filipino restaurant called Oriental Mart. One bite of Oriental Mart’s Chicken Adobo and I was hooked! The distinct aroma of the sauce, the fall-off-the-bone tenderness of the meat – I knew I needed to replicate it at home somehow. Luckily my friend and expert cook Yiling Wong was there to show me the way with a great recipe and helpful tips. After making Chicken Adobo the first time with Yiling, I worked up enough courage to try it on my own. Below is my recipe and my process.
3 pounds Chicken (I used boneless skinless chicken thighs)
1/3 cup white vinegar
2/3 cup soy sauce
2 tablespoons garlic, minced
1 onion, chopped
1 bay leaf
- Marinate the chicken for at least 3 hours with the soy sauce, white vinegar, and minced garlic. I marinated the chicken overnight. I basically didn’t cut up the chicken thighs at all. Yiling cut up the chicken thighs into smaller pieces which I thought helped with the absorption of the marinade. The only downside to this is that the smaller pieces may be a bit more difficult to cook.
- Sauté the onions in a large fry pan for a few minutes on medium high heat. I used vegetable oil because that is what I had on hand.
- Add the chicken and sear all sides of the meat. Yiling explained to me that you want to wait until the meat is dark brown before flipping. To get a good sear, press down the meat into the pan with a utensil.
- Add the leftover marinade and the bay leaf.
- Cover and simmer on medium low hear for about 45 minutes, checking regularly. Add additional water or marinade if it looks like the dish is getting too dry.
The final product was delicious! I made coconut rice to go with it, and the rice soaked up the sauces beautifully. I want to make this dish every week!
Chicken Adobo – an earlier trial rendition, documented