• 1 Kilo Whole chicken
(cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
• 3/4 cup white vinegar
• 4 to 6 cloves crushed garlic
• 1 - 2pcs. laurel (bay leaves)
• 1/2 each onion (sliced thinly)
• 1 cup water
• 1 teaspoon peppercorn
• 1/4 cup oil
• 1/4 cup soy sauce
• 1 teaspoon salt
• Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk as a substitute of the water.
• Pork Adobo: Substitute 1 1/2 lbs of cubed pork for the chicken. The pork is typically browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
• Using a combination of pork and chicken is very popular.
• Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
• Differ the proportions of vinegar and soy sauce to your taste.
• Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
• Add a little sugar to round off the tartness if you like.
• Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
• Adobo is often regard as the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days.
• Endless varieties of adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.