Bored with your regular chicken and rice? Filipino adobo is a flavor-packed alternative.
Filipino adobo is one of the quintessential dishes of the Philippines, and it's no wonder why once you taste it. Deeply savory and pungent - in a good way! - from its rich, vinegar-based sauce, Filipino adobo is an exotic spin on braised chicken and pork dishes.
Begin with about four pounds of chicken thighs and drumsticks, or the same weight of your favorite cut of pork. Place it in a large pot or Dutch oven and pour 1.5 cups of rice vinegar over the top. (Traditionalists might even go to a specialty shop to find Filipino coconut sap vinegar for this recipe.) Add to the pot three cloves of garlic, two bay leaves, a half tablespoon of peppercorns and a cup of water, then bring the pot to a simmer.
This is going to stew slowly for about 40 minutes total. Camps are divided over the addition of soy sauce to Filipino adobo, with some for it and others staunchly against. If you choose to side with the former, toss in about three-fourths of a cup halfway through simmer time.
When time's up, take the meat out with tongs and sear the skin in a skillet with hot oil until you get a nice crust on the chicken. Meanwhile, reduce the original braising liquid so you can pour it in all of its luscious glory over the finished, browned chicken.
Serve your DIY Filipino adobo over white rice and alongside some yummy greens, like this Bok Choy Stir Fry or a fresh, crisp Asian Slaw.