Adobo is a popular dish and it is unofficially considered as the national dish of Philippines.When the Spanish invaded and settled in the Philippines during the 16th century, they discovered this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.
There are many regional variations of adobo, but most recipes includes vinegar, soy sauce, garlic, bay leaves, and black pepper. Coconut vinegar, rice vinegar, or cane vinegar is used. At times even white vinegar can be used. Adobo can be made with meat, fish or vegetables. It is most commonly made with chicken and pork or both combined. It is served with white rice. It was traditionally cooked in small clay pots.
This time while my stay in Singapore, I was invited by a Filipino friend for dinner. She has made few traditional dishes, one of them was Chicken Adobo. I fell in love with this dish and can have a plate full of rice with it. It's very simple to make. It is tangy and salty in taste. It's a must make dish.
Chicken Adobo.... Here is my version of it....
For Marinating the Chicken
1 kg of Chicken with skin or without skin cut into pieces
4 tbsp Soya sauce
3 tbsp Cane Vinegar
6 Garlic cloves crushed
Salt to taste
1 tsp Pepper powder
Add all the above ingredients into a bowl and mix it well. Cover and marinate it for at least 3 hours to overnight.
For Chicken Adobo
4 Garlic cloves sliced
8 Black Pepper Corns
2 Bay leaves
3 tbsp Oil
Take a wok, add oil. Let the oil heat. Add the chicken pieces and fry it until brown on both the sides. Pour in the marinated juices, garlic, bay leaves and pepper corns. Add a cup of water. Cover and cook till the chicken has become tender. Serve it with hot steaming rice.