"Chicken Adobo was brought to the Philippines by the Spanish. Adobo is derived from adobar=marinate. By adding vinegar to the sauce/marinade they kind of pickled the dish to keep it longer. At that time there were no refrigerators and the Philippines is in a tropical climate. They say, this dish ist the national dish!"
Chicken Adobo - Philippines Comfort Food
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Prep time: 1hr
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 4 Chicken Breasts
- 4 cloves of minced Garlic
- 60 ml Apple Vinegar
- 60 ml Soy Sauce
- 5 tbsp Worcestershire Sauce
- 150 ml Water
- 1 Bay Leave
- Salt
- Pepper
- 1/2 tsp Paprika
- 2 tbsp Brown Sugar
- 2 tbsp Cornstarch
- 3 tbsp Water
- Oil
Method
Step 1
Cut the chicken breasts into chunks. Mix the garlic, soy sauce, vinegar, Worcestershire sauce, sugar, water and spice and marinade the chicken pieces for 1 hour in it.
Step 2
I cooked the adobo in a clay pot, so the cooking is a little slower but the chicken will stay juicy. Heat the clay pot and add the chicken with the marinade, cook slowly for approx. 1 hour.
Step 3
Heat some oil in a wide pan and fry the chicken pieces until browned. It does not have to cook too long as the chicken is already cooked.
Step 4
Meanwhile mix the cornstarch with the water and add to the sauce, cook until sauce thickens. Add the chicken pieces and serve with white rice.