Has anyone here ever had chicken adobo? It’s honestly one of my top foods. I made it last night for Mother’s Day. It was the best that I’ve ever made. I actually learned how to make it from my significant other. Traditional Filipino food from my Filipino boy. We’ve tweaked it a bit from what he’d grown up with, but man, oh, man is it good!
He and I ate this so often throughout the winter. When you’re cold, hungry, and exhausted from a long day with no sunshine, you need the warmest, cuddliest food in the world. That is chicken adobo. There are no ifs, ands, or buts about it.
Adobo is considered the unofficial national dish of the Phillipines. Oooooh. You guys, you can’t beat this in terms of comfort. It’s warm. it’s filling. It’s fairly inexpensive to make. Get my 30-minute recipe on the next page.
This is actually the first dish that he ever made me. He was so proud of himself… grinning all stupid. So, I guess I have that emotional attachment and bias as well. Although that first time wasn’t very good. I had to go in the next time and fix his measurements. Hehe. Boys! <3
- 6 skin-on, bone-in chicken thighs
- 3-4 large garlic gloves, chopped
- 1/3 cup Tamari or Soy Sauce or Liquid Aminos
- 1/3 cup white vinegar (you might need to add a bit more depending on how vinegar-y you like it)
- 1 cup water
- 5-6 Mushrooms sliced (optional. we LOVE mushrooms so we add them to EVERYTHING)
- 3 or 4 Japone peppers, uncracked.
- 1-2 peppers, cracked if you want it a bit spicy
- a couple shakes of ground ginger
- 3-4 bay leaves, depending on their potency
- 2 cups uncooked Rice
- Brown your chicken in a skillet, if you want. I don’t like mushy skin.
- Place your chicken in a pot.
- Add all of your ingredients except the rice to said pot.
- Cover and bring to a boil.
- Turn it down to a little above a simmer. Let it cook for about 7 minutes.
- Start cooking cooking your rice.
- Add your 3 cups of water and 2 cups of rice to a separate pot on high heat. Bring to a boil
- Turn it down to low. Allow it to cook for 15-20 minutes.
- Serve the adobo over the rice.
Photo Source: ME