This is a traditional Philipino Chicken Adobo recipe that I got from a friend of mine. He received the recipe from his father who was the only one allowed to make chicken adobo in his household. After trying it, I know why; it’s delicious.
- 1 Chicken chopped into its parts
- 3 T Vegetable Oil
- 4 Cloves Garlic chopped, almost minced
- 1 Large Onion (sliced into ¼" slices and halved)
- 1 Large Tomato (sliced into ¼" slices and halved)
- 4-5 Bay Leaves (crunched)
- ¼ Cup Soy Sauce
- 3-4 T Palm Vinegar (If you can't find this at the local Asian Market, use White Vinegar)
- 1 T Adobo Powder
- 2-3 Hard Boiled Eggs (optional)
- In a large pot that will fit everything, heat up the oil on high-medium heat. Once well heated, throw in the garlic and let cook for about 30 seconds (don't burn).
- Add half the sliced onion and all of the tomato, lowering the heat to medium. Stir occasionally for 5 minutes.
- Add the chicken parts and cover the pot. Stir around every few minutes or so. After 45 minutes or so, add the soy sauce (initially told to me as 2-3 glugs of soy sauce). Add the palm vinegar (communicated to me as 1-2 glugs). Add a healthy tablespoon of adobo, followed by the crunched bay leaves.
- Cover the pot, and let it simmer for about 15-20 more minutes. Then stir and taste. Add more soy sauce, vinegar, or adobo powder to your liking.
- Stir in the remaining onion and the hard boiled eggs, and let it simmer for another 5 minutes. When done, sever over rice.
- I wasn't too gung ho on the eggs at first, but after trying them I was pleasantly surprised that it went incredibly well with the dish.
Keep in mind, the masters of many dishes (such as in this case) don't use measuring cups, or spoons. Over time, you may change the measurements to suit your taste.
You can throw in some pre-boiled potatoes (cubed) at the end with the eggs to add some additional textures.