Chicken pieces slow simmered in an adobo sauce made from vinegar, garlic, ginger and soy sauce. Black peppercorns and bay leaves are added to increase the flavour.
Something else. This tasty recipe is perfect as is! When I made this for my husband, he said it was delicious and very authentic. My husband grew up in the Philippines so he knows authentic Filipino food when he tastes it. For those not used to Filipino food, this dish may have too strong of a vinegar taste. You may want to reduce the vinegar to 1/2 cup. For extra kick, I added onions, more garlic, and a few whole jalepeno peppers. Overall, an excellent recipe! Thanks! - 29 Sep 2008
Something else. I'm Filipino & this is my favorite dish! You have to master the soy/ vinegar balance to your taste (sweet, sour, tangy). There are many brands of vinegar (distilled, apple, red wine)& soy sauces (low sodium, black, light)offered with different levels of tartness & saltiness. If you are lucky to live near a Filipino grocery store, my Lola always recommended "Native Vinegar (sugarcane) & Soy" to give it an authentic flavor. You can also cook chicken (dark)& pork(loin)together for this recipe. You should marinate it in the refrigerator overnight or 1-2 hrs. prior to cooking. You can also add whole chillis (yellow) place in the side of the pot, not moving or opening them so that it doesn't dominate the dish. Simmer slowly for it to blend. Don't rush, it won't be as delicious. It's done when the meats tender. If you like garlic, take out the meat/sauce from the pot. Saute some oil & garlic pieces & cook in medium heat. Add the meat & a small amount of sauce back to the pot & saute. You can also make "Adobo Fried Rice". Transfer the chicken & sauce into a serving dish. Saute a little oil & garlic. Add the rice & some of the adobo sauce into the pan & mix thoroughly in high heat. Vegetarians - you can cook your favorite vegetables like green beans, okra, etc... Chicken Adobo is well loved by all of my foreign friends & it's the most requested dish that I prepare. Enjoy!!!! - 29 Sep 2008
Something else. I am part Filipino and generations of my family have always browned the chicken pieces first, in a little oil with one small, chopped onion in a separate frypan - then transfer to soup pot or dutch oven. Browning the chicken with onion first makes a huge difference to the flavour. I use 1/4 cup red wine vinegar and 1 cup water. Eliminate the white vinegar and peppercorns. Add a little salt if needed. You can also substitute fresh garlic with a generous amount of garlic powder or granulated garlic. It's delicious! - 29 Sep 2008