“Adobo” is one of those culinary terms that is a little bit confusing. It is referenced as a sauce and spice blend. This term is used by Mexican and Caribbean cooking in reference to dry and wet seasoning that comes in different flavour that is used to rub meat or seafood before cooking.
For Spanish cooking, it is a technique of marinating and cooking the meat in a flavorful mixture leaving an intensely flavorful sauce. It was the Spanish colonists that gave the name “adobo” to this cooking method because of the similar marinade.
In the Philippines, Adobo is a traditional dish. A technique of cooking that is prepared with basic pantries and meat to be marinated overnight and cooked the next day with its marinade. However, in this recipe, I used a modern rendition that made it very easy. I just gather all ingredients, put them all together in a pot and let it simmer for even less than an hour on the same day 🙂
I’m a big fan of using chicken thighs, it absorbs the flavour very well and the meat itself tastes amazing. My father who showed me that adding Sprite to the cooking liquid makes enhances the “yumminess”, I don’t know why but all I know is very delicious lol! Since then, sprite or ginger ale is a must-have in my pantry. It has that salty and sour taste with a hint of sweetness that is so perfect to eat with a bowl of steamed rice.
Chicken Adobo Recipe
- 1½ kg chicken thigh- bone-in and skin on
- 1 cup water
- ½ cup soy sauce
- ½ cup distilled vinegar
- 1 can / 355 ml ginger ale or sprite
- ¼ cup brown sugar
- 1 tbsp black peppercorns
- 4 bay leaf
- 5 garlic cloves – smashed
- Arrange the chicken thighs in a pot and add the rest of the ingredients. Make sure that the chicken is well covered with cooking liquid. Bring to boil over high heat, put back the lid on keeping it ajar, and lower the heat to simmer for 30- 40 minutes until the liquid reduced to a thicker consistency and the fat glisten on top.