Adobo

Adobo is considered as the national food of the Philippines. It comes from the Spanish word adobar which means marinade, sauce or seasoning. It’s a cooking process that can be done in meat, seafood and vegetables, seasoning it with vinegar, soy sauce, black pepper and bay leaf.

Before the Spanish regime in the Philippines, the natives used to cook meat using vinegar and it was also used as a preservative to keep food fresh for longer. When Spaniards came they introduced the use of soy sauce. Which since then became popular and become part of this recipe. It was
then first recorded in the dictionary Vocabulario de la Lengua Tagala (1613) compiled by Pedro de San Buenaventura a Franciscan missionary and called it as adobo de los naturales (adobo of the native peoples).

As time passed, variations of how to cook adobo appeared left and right. Including twists that make more out of the traditional dish, however this recipe is the most commonly used.

Print Recipe
Adobo
chicken adobo
Course Main Dish
Cuisine Filipino
Servings
Ingredients
Course Main Dish
Cuisine Filipino
Servings
Ingredients
chicken adobo
Instructions
  1. In a small pot sautee garlic, and then add chicken.
  2. Add the soy sauce and vinegar.
  3. Bring to boil.
  4. Lower the heat, and then add the black pepper corns and bay leaves.
  5. Simmer until sauce is thickened and chicken is tender.
Recipe Notes

Serve with steamed rice.

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