Sometimes I think there are as many versions of adobo as there are islands in The Philippines. The history of the term itself is very interesting, although the name ‘adobo’ is taken from Spanish, the method of cooking is actually indigenous to The Philippines.
Adobo is likely to have originated as a means of preservation, with the vinegar and salt (soy sauce) keeping the food fresh for longer.
When the Spanish colonised The Philippines they came across the process of cooking in vinegar, which they called ‘adobo’ meaning ‘marinate’ in Spanish. Over time dishes prepared in this way became know by that name.
This recipe for Adobong Manok is truly delicious and anyone can prepare it regardless of their cooking experience. Plus if you have leftovers after cooking this you can try my ‘Adobo’ Pizza!
- 1 tbsp oil
- 5 cloves garlic chopped
- 1 thumb ginger sliced
- 1 onion chopped
- 3 bay leaves
- 10 black peppercorns
- 500 g chicken chopped
- 1/3 cup soy sauce
- 4 tbsp vinegar
- 1/3 cup water
- Heat the oil in a saucepan over medium heat. Add the garlic, ginger and onion. Cook for about 5 minutes or until lightly coloured.
- Add the bay leaves and peppercorns, then turn the heat up to high.
- Add the chicken and cook for 3 to 4 minutes or until browned.
- Next add soy sauce, vinegar and water. Cook for 15 to 20 minutes, stirring occasionally until 3/4 of the liquid has evaporated.
- Serve hot with rice!
Need help with the Filipino ingredients? Check out the glossary.