The adobo is probably the most well known Filipino dish. Its name means marinade in Spanish. The chicken adobo recipe I present here is really basic. It is meant to be easy for beginners and those who wish to do their own version of this popular dish.

1 kilo chicken, cut into serving size
1 cup soy sauce
1/2 cup vinegar
2 bay leaves
1 tbsp garlic, crushed
1 tsp pepper corn, crushed
2 cups water
2 tbsp Worcestershire sauce (optional)

Put all ingredients into a pot. Cover and bring to a boil. Lower heat and allow to simmer until the liquid has thickened and the chicken meat is so tender that it easily flaked from the bone. This takes about an hour, so see to it that the liquid does not dry up during cooking. Do this by adding a small amount of water as needed. When the meat is tender, remove the cover and turn the chicken pieces to lightly brown the chicken in its own fat.

This is usually served over boiled or steamed rice. The shredded chicken pieces also make a nice sandwich filling. This stores well in the fridge, so do make the big batch above even if you think you can’t finish off a kilo of chicken. The meat tends to absorb the spices and flavors even better when in storage. Enjoy!

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