Adobo na Nakakaloko

The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura. In the dictionary he was compiling, Buenaventura listed the tart viand as “adobo de los naturales” for its similarity to Spanish and Mexican dishes that went by the same name. But while our favorite ulam’s moniker boasts of a pure Spanish lineage, little else about our adobo can and should be attributed to our Hispanic conquerors. According to the food historian Raymond Sokolov, the ingredients for adobo already existed in the Philippines before Ferdinand Magellan even laid eyes on our shores. Because the dish’s original name was never recorded (and in a case of what Sakolov calls “lexical imperialism”), the Spanish label stuck.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough fibers, resulting in a fork-tender texture with a thick, flavorful sauce. It’s a cooking method that’s time-consuming but undeniably rewarding.

Ingredients

2 lbs chicken cut into serving pieces
3 pieces dried bay leaves
4 tablespoons soy sauce
2 tablespoons vinegar
3 cloves garlic crushed
2 cups water
1/4 cup cooking oil
1/2 tablespoon sugar
1/2 teaspoon Salt
1 tablespoon peppercorn

Instructions

In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
Place the cooking oil in a pan and apply heat
When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
Pour-in the remaining marinade and add water. Bring to a boil
Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off.