This famous dish was influenced by the Spanish when they invaded and settled in the Philippines during the 16th centrury. Adobo originated from the word Adouber which means “to dress meat in vinegar or spices”. As the century went by, the word Adouber changed to Adobar, to Adobado, and finally, Adobo.
There is a vast variety in the way Adobo is prepared and cooked across the different regions of the country, but there is one ingredient that is a must and is seen as the heart and soul of this dish: vinegar. Adobo’s other basic ingredients include soy sauce, garlic, bay leaf, and peppercorns. The meat is marinated and stewed in this mixture for hours and is usually served over a bed of white rice that complements Adobo’s sweet and tangy sauce. Over the centuries, other ingredients are added to the marinade. Some recipes include coconut milk, which mellows the strong acidity, others use a sweetener (sugar or honey) to balance the flavor of the soy sauce and vinegar, and some include ingredients like ginger or onions to create a more robust flavor. It’s not just the spices that vary in Adobo, the type of meat varies too. The most common Adobo is cooked with chicken or pork, sometimes both, but it’s also cooked with seafood such as shrimp or fish or exotic meats like crocodile or frogs. There’s even a vegetarian version of this dish using tofu, kangkong (water spinach) and sitaw (string beans).There is a vast variety in the way Adobo is prepared and cooked across the different regions of the country, but there is one ingredient that is a must and is seen as the heart and soul of this dish: vinegar. Adobo’s other basic ingredients include soy sauce, garlic, bay leaf, and peppercorns. The meat is marinated and stewed in this mixture for hours and is usually served over a bed of white rice that complements Adobo’s sweet and tangy sauce. Over the centuries, other ingredients are added to the marinade. Some recipes include coconut milk, which mellows the strong acidity, others use a sweetener (sugar or honey) to balance the flavor of the soy sauce and vinegar, and some include ingredients like ginger or onions to create a more robust flavor. It’s not just the spices that vary in Adobo, the type of meat varies too. The most common Adobo is cooked with chicken or pork, sometimes both, but it’s also cooked with seafood such as shrimp or fish or exotic meats like crocodile or frogs. There’s even a vegetarian version of this dish using tofu, kangkong (water spinach) and sitaw (string beans).
Recipe for Chicken Adobo
Pacific Island chicken adobo recipe with roasted Chicken.
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
24 pounds individually frozen chicken pieces, roasted (U.S. Department of Agriculture food item)
3 cups low-sodium soy sauce
2 cups cider vinegar
2 tablespoons unpacked brown sugar
3 cloves fresh peeled garlic cloves
2 teaspoons ground black pepper
2 cups low-sodium chicken broth
Directions
To Prepare in Advance
Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
Combine soy sauce, vinegar, and brown sugar.
Mix marinade and chicken in one–12 inch by 20 inch by 6 inch pan. Let stand in refrigerator for at least 1 hour. CCP: Hold chicken in refrigerator at 41°F or lower.
To Prepare Chicken
Peel, trim, and slice garlic.
Add garlic and pepper to the chicken in marinade. Mix well.
Cover pan tightly with aluminum foil.
Roast at 350°F in a conventional oven for 30 minutes or 325°F in a convection oven for 25 minutes.
Remove pan and add 2 cups of chicken broth.
Continue cooking covered chicken adobo for approximately 30 minutes or until internal temperature reads 165°F or higher and liquid is reduced. CCP: Cook chicken to internal temperature of 165°F or higher.
Hold in warmer for service. CCP: Hold chicken at 135°F or higher.
Portion 1 breast piece or 1 drumstick and 1 wing or 1 thigh with back for each serving.
Nutritional Analysis
Calories, in K calories: 271.00
Carbohydrates, in grams: 0.63
Protein, in grams: 30.05
Saturated fat, in grams: 5.00
Trans fat, in grams: 0
Total fat, in grams: 15.01
Sodium, in milligrams: 734.43
