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HOW TO MAKE FILIPINO CHICKEN ADOBO

Adobo is a popular Filipino dish that is popular all over the world. It’s a meat stew with soy sauce, vinegar, garlic, and other ingredients. Adobo is a simple dish that is ideal for families looking for a hearty and delicious meal that everyone will enjoy. In this article, we will go over how to make Filipino adobo in great detail. It’s literally our go-to over the years.

You will need the following ingredients to make Filipino adobo:

1 lb of chicken or pork
1/2 cup of soy sauce
1/2 cup of vinegar
4 cloves of garlic, minced
1 teaspoon of black pepper
1 bay leaf
1/4 cup of water
2 tablespoons of oil

Instructions:

Make small pieces of chicken or pork. Make sure they’re all about the same size so they cook evenly.

 
Combine the soy sauce, vinegar, minced garlic, and black pepper in a large mixing bowl. This will be the meat’s marinade.

 
Stir the meat into the marinade in a large mixing bowl. Allow it to marinate for at least 30 minutes, and up to overnight in the fridge.

 
In a large skillet over medium-high heat, heat the oil. Cook until the marinated meat is browned on all sides.

 
Add the remaining marinade, bay leaf, and water to the pan. To combine, stir everything together thoroughly.

 
Bring the mixture to a boil, then reduce to a low heat and continue to cook for 30-40 minutes, or until the meat is tender and the sauce has thickened.

 
Enjoy the adobo served over rice!

 
Now, let’s break down and explain each step in greater detail:


Step 1: Prepare the meat

To begin making adobo, cut the chicken or pork into small pieces. This step is critical because it ensures that the meat cooks evenly and that all of the pieces are the same size. Adobo can be made with either chicken or pork, or a combination of the two.

Step 2: Combine the marinade ingredients.

The marinade is responsible for the distinct flavor of adobo. Combine the soy sauce, vinegar, minced garlic, and black pepper in a large mixing bowl. Soy sauce is a salty, savory soybean sauce, whereas vinegar is a sour liquid made from fermented alcohol. Garlic adds a delicious aroma and flavor to the dish, and black pepper adds some spice.

Marinate the meat in step three.

After mixing the marinade, add the meat to the bowl and toss to coat. Allow it to marinate for at least 30 minutes, and up to overnight in the fridge. Marinating the meat will help to tenderize it and flavor it.

Brown the meat in the fourth step.

Heat the oil in a large pan over medium-high heat. When the oil is hot, add the marinated meat and brown on all sides. This will give the meat a delicious, crispy exterior and aid in flavor retention.

Step 5: Combine the marinade and water.

Once the meat has been browned, add the remaining marinade, bay leaf, and water to the pan. To combine, stir everything together thoroughly. The bay leaf gives the dish a subtle, aromatic flavor, while the water helps to thin out the sauce and create a delicious gravy.

Step 6: Simmer

Bring the mixture to a boil, then reduce to a low heat and continue to cook for 30-40 minutes, or until the meat is tender.

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