Myra’s chicken adobo

Here’s a way of making your chicken adobo go a long, long way… in style.

casaveneracion.com chicken adoboThe idea of adding potatoes wasn’t mine. It was Myra’s, our househelp. Give credit where credit is due. So, this is her recipe, really. I just documented it. When we first interviewed Myra, she said she was only a so-so cook so we didn’t expect her to know any cooking beyond frying. Surprise, surprise! She knew her way around the kitchen. Her “Vegetable Lumpia” is really great! She makes the best “turon” (banana spring rolls) too.

Anyway, you can also subsitute WHOLE hard-boiled chicken or quail eggs for the potatoes. My sister-in-law does that and it’s also good. Add the eggs to the adobo a few minutes before cooking time is up. That way, they will have time to absorb some of the adobo’s flavor.

Ingredients :

1 kilo of dressed chicken, cut into serving pieces
1 head of garlic, crushed and peeled
1 onion, diced
3 medium-sized potatoes, quartered (optional)
1/8 c. of vinegar
1/4 c. of dark soy sauce
6 peppercorns
1 bay leaf

Cooking procedure :

Place the chicken pieces in a large skillet. Pour vinegar over them. Sprinkle with garlic and peppercorns. Add bay leaf. Set over medium-high heat until the vinegar boils. Turn chicken pieces over. Cook uncovered until the vinegar has been absorbed by the chicken. When quite dry, lower heat to medium and stir chicken until it starts to render fat. Increase heat to medium-high and fry until golden brown. Remove excess oil and add soy sauce and potatoes. Simmer for 15 to 20 minutes. Check the liquid once in a while. Add a little water (about 1/4 cup) if chicken adobo dries up before fully cooked. Adobo should be quite dry at the end of the cooking time.

Comments

  1. Maria says

    Your website is heaven sent.

    I have been here in the U.S. for five years now but just recently tried cooking Filipino dishes (again).

    Before I migrated, I had very little experience cooking since we usually have somebody who does the cooking for you in the Philippines. In my case, it was my mom.

    Since I am now married and a mom, I am the one in charge of the cooking. I have to learn everything (not just cooking but running a whole household). Good thing most American recipes are not complicated (well, my husband likes steak, grilled meat and baked potato, isn’t that easy?). But I missed Filipino home cooking. I tried several recipes before from different Filipino cookbooks but did not like the outcomes.

    I came across your website while I was researching for a good chicken adobo recipe since people at work keeps on bugging me to make the dish. I tried this recipe and it was a big hit. Now, everytime we have a potluck or a gathering, they always ask me to bring adobo (I also bring white rice, of course).

    I have also tried your Pork Barbecue, Pork Adobo, pancit, and lumpia. Everything came out great and even my husband (who does not really want to try new dishes) loved them.

    Thanks again. I can’t wait to see your list of recipes again.

  2. says

    hello again. just one quick question. i’m off to the market and i’m buying ingredients for this one. what’s the difference between bay leaf and laurel leaf?

  3. says

    Hmmm, I THOUGHT my ex had taught me to make adobo until I read this. She used the same ingredients, but she would put them all in a pot or a slow cooker together and cook them that way. Have you ever heard of that? Which way would be better?