When I met my husband, I had never had Filipino food. Heck, I had no idea what Filipino food even consisted of. In San Antonio, about 45 minutes from my university (Eat ’em up, Cats!) there was a Filipino buffet that we would go to regularly once he introduced me to it. It had everything from chicken adobo to dinuguan (“chocolate meat”) to bibingka (the best dessert EVER).
Let me tell you, a buffet is the way to go. First of all, it’s a pretty Filipino experience since even family get-togethers have huge amounts of food. Second, it lets you try a little bit of a dozen different dishes. One of my favorites and one of my husband’s favorites growing up was chicken adobo. He grew up having it with tomatoes, rice (duh), and pipino (literally meaning “cucumber,” it’s a lightly pickled sliced cucumber). Because it was a favorite of his, I set out to have my bonus mom teach me how to make it.
Chicken adobo is one of the easiest dishes on the planet, but you’d never know it from the taste! A little sweet, a little sour, and a little salty, it hits all the right spots for a dish. Mom taught me using ladles and the comment “until it tastes right,” but I won’t do that to y’all! Here are the best measurements I could come up with. Obviously, it’ll change based on the size of your pot (you need the liquid to cover the chicken), but this should be a really good starting place as far as measurements go.
Do you have a favorite childhood dish? Maybe it’s something from your culture (mine is fried catfish and grits) or just something you found along the way. Comment below and let me know!
Filipino Chicken Adobo Recipe
2 lbs bone-in chicken thighs, drumsticks, and/or wings
2.5 c apple cider vinegar
1.5 c soy sauce
3 cloves garlic, crushed (or minced, since that’s what I have in my fridge)
2 t salt
2 t whole peppercorns
2 bay leaves
1 T sugar
- Place the meat into the pot, allowing some space in between when you stack them (alternate so they don’t stick together).
- Add the garlic, salt, peppercorns, bay leaves, and sugar to the chicken.
- Pour the apple cider vinegar and soy sauce over the rest of the ingredients.
- Add water until it covers the chicken, but no more than a couple of cups. If you need more liquid, add more apple cider vinegar and soy sauce.
- Turn on the heat until the liquid begins to boil. Allow to boil for 30 minutes or until chicken is cooked through (or longer– longer is better!).
- Serve with rice, sliced tomatoes, cucumbers, and onion (my Texan addition, but I promise it’s yummy!).