Philippine Adobo Chicken

 

      Celebrated as probably the national dish of the Philippines, this chicken shows the amazing ingenuity of the Philippine culture in preserving food. The use of vinegar and soy to preserve meats is specific to the Filipino people in keeping meats such as fish and chicken safe for consumption. This chicken dish is typically made utilizing on the bone chicken, however because I typically have boneless skinless in the freezer, I chose to use this instead. This dish packs distinctive flavors of salty, tartness, spiciness, and slightly sweet. Philippine Adobo Chicken.

 

Ingredients:

• 3 chicken breasts
• 1/2 cup white vinegar
• 1/4 cup soy
• 3 cloves garlic diced
• 1 tbs black peppercorns
• 2 bay leaves
• 1 tbs sugar
• Salt/pepper

1. Salt/pepper both sides of the chicken. In a large saute pan with olive oil brown the chicken on both sides.


2. In a mixing bowl combine the vinegar, soy, and sugar. Carefully pour into the saute pan over low heat.


3. Toss in the garlic, bay leaves, and peppercorns. Bring to a low rolling simmer, cover, and cook for roughly 15 minutes turning the chicken every few minutes.


4. Remove lid and bring to high heat for 2-5 minutes until the sauce thickens up. Serve over white rice.

 

     This dish was unexpected. I really didn't know what to expect with the combination of flavors, but was very pleased with the outcome. Very easy and full of flavors. I would definitely make this again soon.

 

(Hint: you can marinate the chicken in the combination of ingredients for an hour or so for an even deeper flavor)

 

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2-3