Chicken Adobo

The story

The name adobo was applied by Spanish colonisers to an Indigenous Philippine method of cooking food in vinegar and salt. Soy sauce later became common, but the essential technique remains a preservation-minded braise built around acidity. Adobo is famous for balance and adaptability: vinegar, salt, garlic and fat concentrate into a sauce that is sharp, savoury and slightly sweet. Browning the chicken after or before braising adds another layer. It is often described as the Philippines' unofficial national dish because nearly every household has a version. It is everyday food, packed lunch, celebration dish and one of the flavours most strongly associated with home.

Ingredients

• Aromatics
• 220 g onion, thinly slicedonion, thinly sliced
• 20 g garlic cloves, crushedgarlic cloves, crushed
• 20 g fresh ginger, gratedfresh ginger, grated
• Fat
• 45 ml neutral oilneutral oil
• Herbs
• 25 g fresh corianderfresh coriander
• Liquid
• 450 ml chicken stockchicken stock
• Main
• 900 g bone-in chicken piecesbone-in chicken pieces
• Sauce
• 300 g tomatoes, choppedtomatoes, chopped
• Seasoning
• to taste to taste fine sea saltfine sea salt
• Spices
• 18 g ground cumin, coriander, turmeric and chilli powderground cumin, coriander, turmeric and chilli powder

Method

1. Prepare and measure

   Measure every ingredient, cut the aromatics and prepare the main ingredient before cooking starts.

   Look for: Everything is ready in bowls and the main ingredient is cut evenly. Tip: Good mise en place prevents bland, rushed cooking. Avoid: Do not begin cooking before the sauce, liquid or spice base is measured.

2. Build the flavour base

   Cook the onion, garlic, ginger, herbs, spices or paste in the measured fat until fragrant and properly softened.

   Look for: The base smells rounded and no longer raw. Tip: Lower the heat if the pan looks dry before the aromatics soften. Avoid: Do not burn spices or garlic; bitterness will dominate.

3. Cook the main element

   Add the main ingredient and cook with the measured liquid, grain, sauce or batter until the traditional texture is reached.

   Look for: The main ingredient is tender, cooked through or set as required. Tip: Keep the pot covered for braises and uncovered for reductions. Avoid: Do not add extra liquid casually; it changes the finished texture.

4. Balance and finish

   Taste and adjust salt, acidity, sweetness and heat. Finish with the named herb, syrup, chutney, coconut, pickle or garnish.

   Look for: The dish tastes complete rather than flat, watery or harsh. Tip: A small final adjustment often makes the dish taste authentic. Avoid: Do not over-garnish or hide the main flavour.

5. Serve traditionally

   Serve Chicken Adobo with its natural accompaniment for Filipino cooking, such as rice, bread, relish, chutney, salad, syrup or tea.

   Look for: The plate looks generous, focused and recognisable. Tip: Keep presentation simple and food-first. Avoid: Do not serve without the accompaniment that balances the dish.

Nutrition

per serving

Estimated from the ingredient list and serving count; review before publishing formal nutritional claims.