It’s not very hard to make adobo, once one understands the underlying concept of it. I’ve been dithering for some time whether to attempt making adobo by myself. I’ve been consulting recipes off both the internet and my MIL’s cookbooks, trying to find something simple which I could attempt. But then I realized, it’s basically a very simplified version of the soy chicken I did before. It is a base mixture of soy sauce and vinegar in which the meat is allowed to simmer until it becomes tender and absorbed the flavors of the broth.
Before I share the recipe, a disclaimer: Please note that there are actually several variations to adobo, and each one is just as valid and delicious as the next. This version is the one I grew up with, a soupy and very sour adobo. And since I am specifically cooking for my own baon, I came up with a recipe for just a single serving.
Easy Chicken Adobo For One
Makes 1 serving
3-4 chicken thigh fillets, or small breast fillets
4-5 small garlic cloves
2 tbs soy sauce
3-4 tbs tbs vinegar
salt and pepper
Smash the garlic cloves with the flat of a knife so you can take them out of their shells. Don’t chop them; just leave them still vaguely clove-shaped but broken in several places. Set aside in a small saucepan.
Roughly chop the fillets into half an inch to an inch cubes. Put them in the saucepan with the garlic.
Add 1 tbs soy sauce, 2 tbs vinegar, some salt and pepper, and around 2 tbs water into the saucepan. Bring to a boil, occasionally turning the chicken. Once the liquid is boiling, reduce heat to a simmer. At this point, add 1 tbs soy sauce and 1 tbs vinegar and another 1-2 tbs of water. Simmer for around 8-10 minutes, again occasionally stirring to evenly coat and cook the chicken. At the 8-minute mark, start tasting the sauce. Add more salt or soy sauce if the sauce is too sour, or water if the taste in general is too strong.
Here is a very simple bento with the adobo. It’s important here to choose a container that has a tight seal so the liquid will not spill out. Don’t flood the container with sauce. Around 1-2 tbs of the sauce should do it.
There you have it, a quick and painless adobo!