Chicken Adobo

For some reason completely beyond my comprehension, there are exactly 0 (zero) Filipino restaurants in Atlanta. Now if I’m mistaken, please correct me, but what’s up with this? I’ve heard rumors of a small market that serves lechón (roasted suckling pig) on the weekends, but I haven’t been able to confirm. This is a serious gap in the local food scene. Maybe it’s my Minorcan blood mixing with my love of Asian food but something just appeals to me about the blend of Spanish and Malay food. So in the meantime, whenever I get the craving I just have to cook it myself.

Adobo is the national dish of the Philippines, and as with most Asian dishes, there are infinite variations, but the most common are based on soy, vinegar, garlic, bay and black pepper. Here’s my recipe:

Chicken Adobo

1/2 cup cider vinegar
1/4 cup soy sauce
1 tbsp minced garlic
1/2 tsp black pepper
1 bay leaf
4 whole chicken legs (2-1/2 lbs), cut into legs and thighs (I just use thighs)

Stir together vinegar, soy sauce, garlic, bay & black pepper. Place chicken in a Ziploc bag and add marinade. Press out air and turn to coat the chicken. Marinate, chilled, for 2 hours, turning occasionally.

Prior to cooking, let stand at room temperature for 45 minutes.

Pre-heat oven to 425.

Place chicken, skin side up, in 1 layer in a baking pan & pour marinade over. Bake in middle of oven for 30-35 minutes. Transfer chicken, skin side up to a broiling pan. Pour marinade into small saucepan & skim fat.

Pre-heat broiler.

Broil chicken about 4″ from heat until skin is golden & crisp, 2-3 minutes. While chicken is broiling, bring marinade to boil & discard bay leaves. Serve chicken w/sauce and white rice.

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