I never thought that a dish called Chicken Adobo would end up being one of our family’s favorite dish of all time. I mean, we aren’t Filipino, and my kids have this weird aversion to chicken on the bone, unless they’re hot wings. But, this chicken adobo recipe is legit.
I wrote about this recipe almost 5 years ago on this here website. I was introduced to this delicious entree during my time with a sponsor family after I was activated on 9/11. They were the family of a fellow shop mate of mine, Randy. They fed me all of their wonderful Filipino specialties. Lola, Randy’s grandmother, made the best Chicken Adobo. Seriously. I begged her to make it once a week and make enough for us to take for lunch the next day.
I ended up finding this recipe for Chicken Adobo. I was so excited I made it the next day. It was great, but it wasn’t Lola’s (I always make a recipe the way it’s written the first time, out of respect to the cook, then adjust if needed). I made it 2 more times and figured out what I needed to adapt in order to bring back the memories. I love how the vinegars and soy sauce give the chicken an auburn color and provide a tangy and exciting taste to an otherwise bland protein. Sorry chicken, but it’s true. Check out the awesome below.
1 teaspoon canola oil
8 pieces of dark meat chicken
5 cloves of garlic, minced
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/3 cup apple cider vinegar
1 teaspoon whole black peppercorns
2 bay leaves
Take out a large saucepan.
Heat the oil in the pan under medium heat.
Once the oil shimmers, place the chicken pieces, skin side down, in the pan.
Let it brown for 5 minutes and then flip over and let it brown on the other side for 5 minutes.
Take the chicken out of the pan and place on a plate. Pour off all but 1 tablespoon of the oil.
Place the garlic in the pan and sauté for about a minute.
Slowly poor in the vinegars and soy sauce. Be careful! the fumes can cause you to tear up.
Turn the heat down to low.
Scrape up the bits and goodies from the bottom of the pan, add the peppercorns and bay leaves.
Add the chicken back with the juices, bring to a simmer, cover, and cook for 15 minutes.
After 15 minutes, take off cover and cook for another 15 minutes, spooning the juice over the chicken every once in a while.
Once done, pull out the bay leaves and serve over white or brown rice.