Adobo

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. The essence of this traditional dish has always remained somewhat of a must have tradition in the family kitchens of Filipino homes, passed down through the generations.

The term adobo is derived from the Spanish word “adobar”, meaning marinade, the existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura. Adobo, which can be made of pork, chicken, or fish, is popular among Filipinos for its mixture of sweet and salty flavors. The practice of marinating meat in a flavorful mixture made from vinegar, salt, garlic, paprika, and oregano was common to Spanish cooking. Spanish colonists gave the name “adobo” to the cooking method indigenous to the Philippines, as their marinades were so similar, is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables, marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinated. 

Adobo is easy to prepare, with many different varieties- from the choice of meat down to the sauce base. When combined the ingredients are just the right balance of soy sauce, vinegar, black pepper and a pinch of sugar that creates an incredibly sticky glaze that is full of flavor like it’s been slow cooked. Because of Philippine Adobo’s popularity, many Filipinos considered it as the national dish of the Philippines. One bite of this mouth-watering dish and you will understand why.