Chicken adobo is one of those dishes that is deceptively simple; it’s just a few ingredients, but it is a wonderfully delicious dish. Ask four people how they make this dish, and you will probably get four different answers.
I asked my boyfriend’s mom how to make this dish, and like so many mothers, she doesn’t measure anything out; she just instinctively knows how much of each ingredient to add. A couple years ago, I stumbled across a great Filipino cookbook that I purchased right away: Adobo Road.
According to the author, he started writing the book because he was trying to find the perfect adobo recipe. The book is filled with awesome Filipino recipes that I’ve tried out several times. Over the years, I have worked on perfecting my own chicken adobo recipe. After many tries, I finally felt the satisfaction of watching my boyfriend smile as he ate the dish he grew up with.
I almost always have the ingredients in my pantry to make this dish. It’s quick, savory, and finger-licking good (yup, I wrote that).
The step that really puts the icing on the cake for me is to place the thighs under the broiler for a few minutes to let the skin crisp up. Try out this recipe, and serve with a side of rice and greens.