If you could chose your ‘last meal,’ what would you indulge in for the last time? For me, the answer is easy… Filipino Chicken Adobo. It’s that comforting dish I grew up on, where my mom made it best. I’m sure every Filipino will say their mom’s version is the best there is, but really… my mom’s is the best! So what’s Filipino Chicken Adobo? Chicken is braised in a soy and vinegar sauce with garlic and onions until this delicious magic happens…
It’s been said that for every Filipino household, there is at least 2 versions of chicken adobo. With so many variations, I’m not surprised that chicken adobo is the national dish of the Philippines. For my Filipino Fiesta, there was no doubt this would be on our menu. The recipe I grew up enjoying and ultimately making isn’t about the ingredients as much as the technique involved. For my Filipino adobo, the chicken is boiled and drained first before using it in preparing adobo. This cooks off any impurities in the chicken, leaving you with a really clean and bright sauce that isn’t muddled. Another technique to note is the step in adding vinegar. It’s important not to stir the simmering chicken once the vinegar is added. The vinegar tightens up the chicken, preparing it to work with the soy sauce and take on that rich brown color.
** Slow Cooker version – Transfer cooked garlic and onion to slow cooker. Add boiled chicken, soy sauce peppercorn, ground black pepper and bay leaves, tossing to coat. Pour vinegar over chicken and do not stir. Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
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