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Exploring Adobo: The Philippines’ National Dish

I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.
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Prep Time 1 day
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Phillipine
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs you can also use boneless skinless Thighs if you prefer.
  • 2-3 Tbsp Vegetable Oil
  • 1 cup Sprite yes the soft drink.
  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Vinegar
  • 2 Tbsp Oyster Sauce
  • 4 cloves Garlic
  • 1 Onion chopped
  • 1 2 inch piece Ginger minced
  • 3 Bay Leaves
  • Black Pepper
1 tsp Chicken Bouillon, optional

Equipment

  • Heavy Pot
  • Saute Pan

Method
 

  1. Combine the Sprite, soy sauce, rice vinegar, oyster sauce, black pepper, garlic, ginger and chicken bullion if using and mix together.
  2. Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.
  3. Remove your chicken from the marinade and set the marinade aside. Pat your chicken dry and brown your chicken well on both sides in a sauté pan. Remove your chicken and set aside. Then brown your onions in the same sauté pan.
  4. Add the marinade into a sauce pan and add the chicken, onions and bay leaves.
  5. Bring up to a soft boil and then reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes.
  6. If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice.
If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.

    Notes

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