A classic Filipino dish, Chicken Adobo is the national dish of the Philippines, and it’s traditionally made with a whole chicken or bone-in chicken legs and thighs. The chicken is simmered in the Adobo mixture of soy sauce, vinegar, water, garlic, bay leaves, and pepper. The chicken is pan-fried in its Tagalog variation. This is the pan-fried version, which I prefer. This originates from the Tagalog provinces of the northern island of Luzon.
- 1 kilo of chicken
- 1 head garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup soy sauce
- 1 cup vinegar
- 2 cups of water
- 1 teaspoon paprika
- 5 laurel leaves (bay leaves)
- 4 tablespoons of cooking oil or olive oil
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 3 tablespoons water
- In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
- Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
- Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes.
- Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken.
- Add salt and/or pepper if desired
- Bring to a boil then simmer for an additional 5 minutes.
- Serve hot with the adobo gravy and rice.
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