Chicken Adobo

Chicken Adobo is one of the most popular dishes in Filipino cuisine. The recipe to make it is also one of the most versatile, which the New York Times so eloquently reported earlier this month.

So, I thought I’d share my version of the dish, which I learned from my mother. It’s salty, sweet and sour—encompassing all the typical flavors of Filipino food. Here it is:

Ingredients

2 cloves of garlic

1/2 of a yellow onion

1 cup of water

3/4 cup of soy sauce

1/2 cup of white vinegar

2 bay leaves

4-5 large chicken breasts

1 tsp. of sugar

Sauté the onion and garlic until they sweat. Then, in high heat, put in the water, soy sauce, vinegar, bay leaves and sugar. Gently place the chicken breasts in the pan. When the mixture is boiling, lower the heat to medium and let it simmer for 45 minutes. Do not stir or mix the liquid while it’s cooking.

You’ll know the dish is finished when the liquid turns cloudy and the chicken is cooked. It’s best when it’s served the next day with white rice.

Read more...