My husband can eat adobo every single day and never complain. This is his favorite dish. Because of that, this became my go-to-dish on very busy weeks or days when I can't figure out what to make for his baon. What's nice about it is that you can adobo almost anything! We had adobo-ed ribs, pork tenderloin, fish, chicken livers and even vegetables ! All one has to remember is the base consisting of the magic 4: garlic, vinegar, soy sauce and pepper.
Here is my recipe for Chicken Adobo:
1.5 kilos chicken drumsticks (you can use chicken wings)
1 head of garlic,crushed
3 tsp black peppercorns or 2 tsp ground black pepper
1/3 cup soy sauce
1/3 cup vinegar
1/3 cup water
2 tbsp vegetable oil
3 pcs bay leaf
1 tsp red pepper flakes (we like a little heat)
sugar to taste (hubby likes it sweetish)
hard boiled eggs (chicken or quail eggs)
1. Heat oil and saute garlic. Do not allow garlic to brown.
2. Add chicken drumsticks to the mixture. Then the bay leaf and black pepper. Stir every now and then to allow chicken to cook. It's ready when blood does not come out of the chicken flesh or bones when pierced.
3. Add soy sauce and stir a little. Then add vinegar and water. Once vinegar is added, do not stir because if you do, the vinegar will not cook properly and will leave a sour note on the dish. Lower fire and let it simmer for 10-15 minutes.
4. Add sugar to taste and pepper flakes. Add the hard boiled eggs. Simmer for another 5 minutes.
5. Serve and enjoy!