Chicken Adobo

Chicken Adobo

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.

Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.
While the adobo dish and cooking process in Filipino cuisine and the general description adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense a marinated dish the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.

One Comment »

  1. Madimax December 4, 2012 at 2:17 am - Reply

    Margaret – I have been wanting to try this recipe for a long time! I finally tried it tonight and sad to say it did not turn out how I hoped. The chicken breasts were normal sized and I did not find the 3-4 minutes per side an appropriate cook time before adding the glaze. As soon as I added the glaze things smoked up and burned on the outside while the chicken cooked all the way through. It was either uncooked chicken with a pretty glaze or cooked chicken with a burnt glaze. I think next time I will try to either get smaller pieces of chicken or cook for longer on each side before adding the glaze. It would have been perfect if the glaze had not been charred!April 21, 2010 1:58 am[]Annie Reply:April 21st, 2010 at 2:07 amMargaret,That is why I indicated to use chicken breast halves rather than full breasts. They cook much more evenly and get the right char effect on the glaze without being overdone or undercooked inside.[]

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