PhilippinesFilipino chicken adobo
Arabic name أدوبو (دجاج مطهو ببطء بالخل وصلصة الصويا والثوم، الطبق الوطني الفلبيني الأشهر بلا منازع)
Original name Adobo
Watch how it’s made
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Ingredients (8)
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Method
Combine the chicken with the vinegar, soy sauce, crushed garlic, bay leaves and peppercorns in a bowl and leave to marinate for at least 30 minutes.
Transfer the chicken and all the marinade to a pot over a medium heat and bring to the boil without stirring the vinegar before it boils (the traditional way), then lower the heat and cook, covered, for 20–25 minutes until the chicken is cooked through.
Lift the chicken out of the liquid and fry it in hot oil until golden and browned on the outside (optional but very common).
Return the fried chicken to the cooking liquid, add the brown sugar and boil uncovered over a high heat until the liquid reduces to a glossy sauce that coats the chicken.
Serve the adobo hot with steamed white rice. It is widely regarded as the unofficial national dish of the Philippines, made in countless ways in every Filipino home.
