Yesterday I was thinking of what to cook for dinner. How about chicken adobo? Another Spanish influence dish I am going to cook for dinner. The word adobo in Spanish term is to marinade, sauce, or seasoning. My grandmother uses lomo or pork loin marinade with garlic, salt and atsuete oil. It was used to be dry seasoning.
When the Spanish invaded the Philippines in 16th century, Spaniards are very keen on food processing such as tinabal fresh fish salted and fermented and bulad/buwad also known as dried fish - fresh fish salted and dried under the sun. For so many years in the Philippines they encountered a cooking process that involved stewing with sugarcane vinegar.
Now adobo is one of the most popular dishes in the country. There are many variations of adobo in the Philippines. Some used chicken, pork, squid, birds, frog and snakes. Cook with ajos (garlic), pamenta/laurel (bay laurel or bay leaf), toyo (soy sauce), suka (vinegar).
Here is my own recipe. You can try it at home (The choice is yours; I’ll leave it to you.)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cooking Method: Stew – medium fire
- 1 kilo – Chicken drumstick (you can use pork or any parts of the chicken you like)
- 100ml – Soy sauce (I prefer Silver Swan or Datu Puti as substitute)
- 200ml – Warm water
- 30 ml – Vinegar (I like sugarcane vinegar)
- 6 pcs – Cloves of ajos (garlic)
- 3 pcs – Dahon ng Laurel (bay leaf)
- 3 pcs – Star Anise (optional) perfect for pork
- 10 pcs – pepper corns (any colour)
- In the hob heat a large pan add chicken stir every minute until the skin turn to brown. (I don’t not discharge the fat from chicken skin every time I use drumstick they are less fatty than breast and thighs) I use the fat to sauté the garlic with the chicken.
- Crush garlic and add into the pan. Make sure your garlic meets with the fat. That way it gives more aromas in your dish. (for 60 seconds)
- Add soy sauce, water and vinegar.
- Let it simmer for 15 minutes.
- Cover the pan and let it simmer.
- Then crush pepper corns mix and then add bay leaf and star anise.
- Cover the pan and let it simmer again for 10 minutes.
- Then tastes make sure there is enough sauce for everybody. Food is cook.
Suggestions: Best serve with steam rice and steam okra for healthy options.
I did not use oil to sauté the garlic because I use chicken skin fat to sauté the garlic with the chicken. You can use whatever soy sauce you have or vinegar. (The choices are yours; I’ll leave it to you.)
My family back home neighbours, friends love my cooking and of course adobo/humba is one of their favourite. Now I am currently living in a small town in England and we have been invited 3 families and my husband’s nephews to come to our house for dinner and they certainly love our food such us adobo, bihon guisado (stir fry vermicelli), pansit (stir fry egg noodles) and more. I think it’s time to reveal my secret in cooking. Have a go! Try it at home.