Adobong Manok

(Filipino chicken in vinegar sauce)

Yield: 4-6 servings

Basic Steps: Marinate → Simmer → Sauté → Reduce

In a large pot or Dutch oven, toss the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
Add water, bring to a boil on the stove and reduce heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve with rice.

Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk instead of the water.
Pork Adobo: Substitute 1 1/2 lbs of cubed pork for the chicken. The pork is usually browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
Using a combination of pork and chicken is very popular.
Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
Vary the proportions of vinegar and soy sauce to your taste.
Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
Add a little sugar to round off the tartness if you like.
Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.

Adobo is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days.
Endless varieties of adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.