Adobo is a cooking method that is a staple in the Philippines. There are many variations of adobo, but vinegar, soy sauce, garlic, pepper, and bay leaves are consistently used as a basis. Adobo was originally created for its unique ability to preserve meats by using a vinegar based marinade. When Spain invaded the Philippines this local style of cooking was labeled as “adobo” after the Spanish word for marinated. Adobo is now traditionally used for chicken and is widely considered to be the national dish of the Philippines.
Serving size: 4
8 Chicken drumsticks
4 Bay leaves
6 Garlic cloves, coarsely chopped
2 Chiles, chopped
1 tbsp. Ginger, peeled & grated
1 cup Rice vinegar
¾ cup Soy sauce
1 tbsp. Black peppercorns
1 tbsp. Canola oil
2 Chiles, sliced
1 Scallions, sliced
Add chicken, bay leaves, garlic, ginger, rice vinegar, soy sauce, and black peppercorns in a large reasonable plastic bag. Mix marinate around until it's well incorporated. Refrigerate adobo for at least 6 hours or overnight.
Add canola oil to a large saucepan or dutch oven, and place over medium heat. Pour out adobo marinade into a small bowl and add drumsticks to the pan. Let crisp for 8-10 minutes, turning and adjusting heat as needed. Add in marinate, bring to simmer, and cover for 20 minutes. Uncover and continue to simmer, turning as needed. After about 20 minutes the meat will be tender and the adobo will start to glaze.
Serve over a bed of rice with chopped scallion, chillies and covered in adobo glaze.