Adobo is sauce in Spanish and it is used in many Latin American cuisines, including Mexican and Puerto Rican. Then, there is Filipino adobo which varies from one region to the next. This is probably the most popular version, a sour and salty stew cooked with vinegar, soy sauce, garlic, peppercorns and bay leaves.
There really is no strict proportion between vinegar and soy sauce as it always depends on the preference of the cook. Some like their adobo more sour than salty; others prefer just the opposite. I am among those who like my adobo more salty than sour so I add more soy sauce than vinegar. If you prefer your adobo not to look too dark, use light soy sauce (eg., Kikkoman). If you’re not very particular about the appearance, go ahead and use dark soy sauce. Of course, whether you use light or dark soy sauce will also affect the amount of soy sauce you add because dark soy sauce is saltier than light soy sauce. So, taste, taste and taste as you go along. And remember than you can always add more seasonings but you cannot take back what you have already added.
- 1 whole chicken, about a kilogram in weight, cut up
1/4 c. of cane vinegar
1/4 c. (or more) of soy sauce
1 head of garlic, segmented and crushed
1 tsp. of whole black peppercorns
1 to 2 bay leaves
4 hard-boiled eggs, shelled
In a pan (please don’t use aluminum to avoid a reaction with the acid in the vinegar), arrange the chicken pieces in a single layer, skin side down. Add the vinegar, garlic, peppercorns and bay leaves. Boil without stirring.
When the liquid has reduced, turn over the chicken pieces and continue cookies until most of the liquid has evaporated.
Pour in the soy sauce. Lower the heat, cover and simmer for 40 to 50 minutes or until the chicken is done and the sauce has reduced and thickened.
Add the eggs. Serve hot with rice.
If you prefer to serve your eggs with the marbled look, click here for the adobo eggs recipe.
Cooking time (duration): 1 hour
Number of servings (yield): 4
Meal type: lunch / supper