Submitted by Frances Cava-Humphrey
Adobo is one of my favorite dishes, and quite possibly one of the most known foods of Filipino cuisine. It is a simple but delicious stew, a common dish in our cuisine. It is sweet and salty and uses very basic components that are used often in Filipino foods. This meal is almost ALWAYS served with rice, and is served family style. I have adapted my recipe to serve about two to three people, depending on how hungry you are. These measurements can also be altered depending on your own preferences.
- 1 cup vinegar
- 1 cup soy sauce (always a 1:1 ratio of vinegar and soy sauce)
- 5 cloves of garlic (preferential)
- 4 chicken thighs
- 2 tbsp brown sugar
- 5 dry bay leaves
- 1 tbsp whole peppercorn (preferential)
- 2 soft boiled egg
- 2 cups jasmine rice
- Mix together the soy sauce, vinegar, brown sugar, garlic, and chicken thighs in a bag and marinate over night.
- Before you begin, start cooking your rice, using the 2:1 water to rice ratio.
- Cook rice for 10-15 minutes, or until soft and fluffy. Keep warm.
- Soft boil your eggs, add to a rolling boil and cook for 6 and a half minutes.
- Add the marinade and the meat to a pot and bring to a soft boil.
- Once boiling, add in the peppercorns and bay leaves, cover, and bring the heat down to a medium heat.
- Check chicken periodically until cooked through. Add soft boiled eggs.
- Take off heat, plate, and serve with rice.