How to Cook Chicken Adobo

We are all familiar with Chicken Adobo, and it is known as an authentic Filipino dish and is one of the mostly recognized Filipino food. It is uniquely prepared by stewing the chicken meat in vinegar and soy sauce. It is also the most famous cuisine in the Philippines and also popular among the foreigners who happened to taste this wonderful Filipino dish.

When the Spaniards came to the Philippines in the 17th century, they introduced to the Filipinos the method of cooking by marinading the meat in vinegar. The Spanish term ‘adobo’ means ‘seasoning’ or ‘marinade’. The Spaniards and Filipinos shares a similar general characteristic, they both involve marinading the meat, while the Filipino version is quite distinct with the flavors and ingredients used. According to them, cooking with vinegar preserves the meat and this method is also considered as one of the earliest food preservation practice. I will teach you how to cook Chicken Adobo, Filipino restaurant style, but first here's a few interesting facts this authentic dish.

Since vinegar is one of the primary ingredient, the health benefits includes aid with digestion and is also an anti-inflammatory. Another ingredient used here is garlic, which is good for thinning the blood, preventing blood clots which is good for blood circulation thus preventing high blood pressure and it's also known as a powerful antioxidant. Onions are also known for thinning the blood. Ginger helps with digestion and inflammation. There are many benefits from the healthy protein of white meat that chicken provides. There are several health benefits just by cooking this easy-to-cook dish.


Chicken Adobo ingredients:

    2 lbs chicken pieces, cut up or whole
    1 head of garlic, coarsely chopped
    4 tbsp soy sauce (or more to taste)
    1 tsp ground black pepper
    2 cups water
    1/2 cup vinegar (rice vinegar or white wine vinegar work best)
    2 bay leaves
    2 Tbsp cooking oil
    1 cup chicken broth

Preparation:

To prepare a Chicken Adobo, first, you need to dice the onion, then, peel and chop the garlic. You can slice it, crush it, or chop it into rough pieces, depending on what you prefer. It will end up in the sauce, so if you like an even garlic flavor you can crush it, or if you prefer pockets of intense flavor then chop it or slice it.

Next, add ingredients to a pot. Place the chicken in a pot with bay leaves, onion, and garlic. Add soy sauce, vinegar, water, salt and pepper and stir everything up to mix the flavorings. You can vary the amount of water depending on how strong you want the final flavor to be. Let the chicken marinade in the pot, with the lid on, for at least one hour, turning it once or twice.

The vinegar in its mixture will prevent the growth of bacteria, so it is safe to leave the chicken in the pot on the stove, ready for simmering. Some cooks like to marinade their chicken for up to two days. If you choose to marinade it for longer than an hour or two, cover it and put it in the fridge, just to be safe.

After marinading, bring the whole mixture to a boil and then reduce the heat to medium-low and simmer for around 30-40 minutes, or until the chicken is fully cooked. The cooking time may vary depending on how much meat you're using, so if in doubt, use a meat thermometer to check - fully-cooked chicken should be 170 degrees. Finally, Serve your finished cuisine any way you like. Some like it with rice or vegetables, others like it by itself and drenched in sauce.

This course is a consistent favorite Filipino food because it has a distinctive delicious aroma, and the cooking method is very manageable. Everybody can cook this kind of food and enjoy a simple but very tasty meal. It is highly appetizing on the taste buds of even the least venturesome eater, and it can be made for a large group of people for a very affordable cost.