After much debate, I am now sharing with you, my famous Filipino Chicken Adobo Recipe. My step mom taught me this recipe when I was 16 years old. She was a very strict teacher where I wasn’t able to actually touch the food, at first, she would make me sit and watch her cook it over and over again until I felt comfortable enough to do it myself. After about 4-5 times of watching her, I made my first attempt at preparing this dish, although I forgot a few steps it wasn’t that bad. I’ve tweaked it slightly to satisfy my flavor pallet, which I think you would really enjoy.
- ⅔ Cup of Soy Sauce
- ⅓ Cup of Vinegar
- ½ Cup of Dark Brown Sugar
- 1 Tablespoon of Crushed Black Pepper
- 12 Cloves of Garlic
- 5 lb’s of Cut Chicken Wings
- 4 Bay Leaves
- Salt to season Chicken
- Pepper to season Chicken
- Cooking Oil
- Mince 12 cloves of garlic and then set aside. In a mixing bowl combine your Soy Sauce, Vinager, Brown Sugar, Crushed Black Pepper and 4 bay leaves.
- Heat frying pan with cooking oil, toss in ⅓ of the minced garlic and fry for 30-45 seconds. Add in ½ of the chicken wings and fry (on medium heat) with salt and pepper for flavoring. Brown on each side and then set aside in a bowl or pan. Repeat this for the other half of chicken wings.
- Combine all of the chicken wings and then add the sauce from the mixing bowl. Bring pot to a low simmer and cook the mixture for 35-45 minutes (Stir every 5-10 minutes) . THE LONGER THE COOKING TIME THE MORE TENDER. The meat will fall off of the bones the longer you let it sit ( I love that but my kids hate it. )
- Serve with Jasmine rice and some fresh steamed broccoli. ENJOY!
Since then I’ve perfected this recipe and am now ready to share it with you. In a traditional adobo recipe it calls for whole peppercorns, which is basically non-crushed black pepper. This never goes well with my kids so I altered that part of the recipe with crushed black pepper. Although if you are making this recipe for a group of adult’s, you should try to use the peppercorns like the traditional recipe.