When your humble blogger married into a Filipino family, his eyes were opened to a world of culinary delights that would change his life forever. From pancit to lechon to sinigang, Filipino food perfectly captures the colorful history and dynamic culture of the more than 7,000 islands that make up the nation. But if you had to choose one dish that highlights what Filipino food is all about, it has to be adobo.
Adobo is a ubiquitous dish in the Philippines. While it takes its name from the Spanish, the cooking style is uniquely Filipino. Locals found that cooking meat (typically chicken or pork) in soy sauce, vinegar, salt, pepper, garlic and other spaces was not only tasty, but also a good way to preserve meat without refrigeration.
While exact chicken adobo recipes can vary by region in the Philippines, I’m going to share my favorite version with you here today, and it includes Little Soya. Remember, soy sauce is one of the key ingredients in adobo, so it really influences the overall taste of the dish. I’ve found that because Little Soya is lower sodium and has richer flavor than its counterparts, it really keeps the adobo from being overly salty and enhances the overall flavor profile to take this dish up a notch.
This recipe is simple, requires only a handful of ingredients, and doesn’t take long to prepare at all. And don’t forget to serve it over a nice bed of steamed white rice!
Little Soya Chicken Adobo
6 chicken drumsticks
½ cup Little Soya gluten-free soy sauce
¾ cup vinegar
¼ cup water
½ tsp sugar
3 bay leaves
4 cloves chopped garlic
2 tsp whole black peppercorns
Combine all marinade ingredients. Whisk until sugar has dissolved.
Arrange chicken in a single layer in a glass baking dish. Pour marinade over chicken. Refrigerate for about 2 hours.
Place chicken and marinade into a large pot. Bring the liquid to a boil over medium-high heat.
Reduce to simmer. Cook for about 45 minutes, turning the chicken halfway through.
Ensure thickest part of the chicken is cooked to 165 degrees Fahrenheit.
Discard bay leaves.
Serve immediately over steamed white rice.