Adobo is just one of the many traditional dishes that hail from the land of the three stars and the sun. There are a ton of dishes from the Philippines that I love dearly; Adobo is one of them. Adobo has a diverse set of flavours that bounce off the walls of your mouth with each bite.
Upon the first bite, you are likely to notice a sour taste, but you get the hit of the sweet part of the sauce no later than your next bite. If you think that is where it halts, then you are in for a treat. The perfect addition to this dish is the whole peppercorns. Normally this is the last part of the bite that hits your senses.
Adobo is no doubt a triple threat. I cannot think of many dishes that give you sour, sweet and spicy all in one bite where it works. This dish does that and does it well.
The best part, is that it is such a simple concoction to make!
Let's get into how I like to make it!
I should probably clarify that although I have a large group of Filipino friends, none of them helped me with this recipe. There are common additions to the dish then I have made alterations to it to make it my own.
The Process
First, you are going to want to marinate the chicken thighs for 2 - 24 hours. In the marinade, I put in vinegar, soy sauce/coconut aminos, bay leaves, garlic, brown sugar and pepper..,and a couple of secret ingredients (shhh).
Once you are ready to cook this masterpiece, put a tbsp of oil in a frying pan, turn the temperature to medium-high and fast fry each side of the chicken for about 1 minute per side. The goal is not to cook the chicken here, but only to brown the sides and let some of the flavours into the pan.
Note: Remember not to throw away the marinade when you are taking the chicken from it, it will be going back in the pan soon.
While the chicken is browning, it is time to gather some of the other ingredients. Set aside some whole peppercorns as well as some brown sugar to add to the simmering pot shortly.
Note: If you have not yet got the rice started, now would be a great time to get it going.
Now cut up an onion and cloves of garlic as they are going to the pan next.
After the chicken has been in the pan for about 2 minutes, set them aside on a plate. It is now time to get that Adobo sauce going.
Grab the marinade that you had set aside and dump it all in the pan with whatever juices remain from the chicken cooking.
Immediately after that, toss the cut-up onions and garlic into the mixture and simmer for about 5 minutes.
Note: Through the entire process, you want the bay leaves to be in the pan.
At this point, you can toss the brown sugar and peppercorns as well.
Now get the chicken back into the pan with all of the juices. Place the chicken skin side down and turn the stove to medium-high heat.
I cook each side for 15 minutes and do not touch the pan aside from flipping them at the halfway point. Leave the pan uncovered.
I use this time to do the clean up.
The goal for the consistency of the sauce is nearly a jam-like thickness. Depending on the amounts of other ingredients for your particular batch, you may be left with too much or too thin of a sauce. In this case, I was doubling the recipe so I was left with more than desired sauce at the end if the cooking process.
To thicken it up, take the chicken out when the time is up, and cook the sauce at the same heat, constantly stirring. It will thicken up in no time!
Congratulations! Your Adobo is finished.
I like to chop up some green onions for garnish on top.
On many occasions, I have heard Filipinos say that you can "Adobo anything". I have personally tried Chicken and Pork Adobo but nothing else. With the explosion of flavours that the dish provides, I can visualize this sauce complimenting a variety of different proteins.
Thanks for reading!
...getting hungry looking at these delicious dishes... :D
🙏🤤🤤🤤🙏
Adobo! It's one of the easiest to cook food and my comfort food!
There are so many ways to cook adobo because every place in the Philippines has their own way of cooking, so I cook it differently everytime as well.
I will try your version next time!
And I like the thicken sauce! They are so good with rice!
I wonder what those secret ingredients are. 😅
Yes the thicker the sauce, the better! The secret ingredients are........
.................. a secret! 😜
wow it looks delicious, but there is a little confusion, what is the secret?
Thank you 🙏
There are two other ingredients that I put in. One of them is by Mamacita ;)
thank you too, I'm sorry too, I'm curious that we Muslims have taboos, once again I'm sorry. hello to all the hive family wherever you are.
I am wondering what was the secret ingredients lol
Actually 2 secret ingredients! One of them is a Filipino product:)
What I like about my adobo is more onions and garlic ☺️
Yes, it gives it so much flavour!
Hahaah indeed, now I want to eat adobo looking at your blog
Well if I ship some now, it may get there by September lol.
Hahaha, I better get some chicken in Ayala.
Hahaha would it be magic sarap? Hahaha
I like that haha
This is the firs time that I have seen this recipe. I love chicken adobo, with that being said, I am going to try it out.
You wont regret it!
Wow! Looks delicious! I love chicken adobo too, my mom cooked the best adobo :)
Salamat 🙏
Mom's are always the best cooks:)
Exactly 😊
Wow, mouthwatering adobo. There are really different ways in cooking adobo. Mine, I love sweetened chicken adobo.
Mmm yes sweetened is sooo good!
Yeah, it really is especially when we add a little spiciness on it, right?
The peppercorns are so good to have in it!
Wow, adobo my favorite food. Your ways in cooking food is quite different, but surely your adobo is delicious 😋
Thank you 🙏
It is okay but there is always room for improvement!
Abobong puti, sounds new to me but I know it's also good as the brown one.
I probably should have clarified what I meant with puti. Since I am a white guy that cooks Filipino food, my friends always say puti style lol. I didn't even take into account abobong puti as I did not use any chicken broth or pork.
Aw. I misunderstood it because here in the Philippines there's a version of white adobo too but haven't tried it yet.
Yes I don't think I've had it either. I think it is without soy sauce. I prefer the real Adobe anyway :)
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