No doubt a favourite among visitors and locals alike, adobo is a simple but very tasty Pinoy dish. It can be made with chicken and/or pork. Recipes vary widely and it is a perfect dish to experiment with and add your own personal touch to. This recipe is my take on chicken adobo; it adds potato for extra bulk and is also a bit spicier than the usual recipes. You may use just thighs or drumsticks, but the best way to cook adobo is to use the whole chicken cut adobo style. Click here for a video on how to cut the chicken pinoy style.

Ingredients

• 1 chicken adobo cut (skin off bone in)
• 1/3 cup light soy sauce (not dark)
• 1/3 cup white vinegar
• 2 tbsp Worcestershire sauce
• ½ bulb garlic pealed
• 2 dried red chilis
• 4 bay leaves
• Oil for frying
• 1 onion chopped
• 1 cup water
• 2 tsp cracked black pepper
• 1-2 tsp brown sugar (or to taste)
• 2-4 green chilies (siling haba or long chilis)
• 2-3 potatoes peeled and cubed
• Spring onion or parsley for garnish (optional)

Method

Crush and pound the garlic and red chili with a mortar and pestle marinate the chicken along with the soy, vinegar, and Worcestershire sauce preferably overnight.  Heat oil in a large heavy bottomed pan or Dutch oven. Fry the onion. Drain the marinated chicken and brown the pieces in the pan. Brown the chicken well, in batches if necessary. Add the marinade, water, pepper, and sugar to taste and cook for 20-25 minutes. Halfway through add the potatoes and green chilis. By the end of the cooking the sauce should be thick but not completely dry. Serve on to a dish and garnish with spring onion or parsley if desired. Serve with rice.