There is no single standard of measurement in cooking adobo but below is my best estimate on proportion of each ingredient. If you have left over white or red wine, lessen the vinegar to 1/2 cup and replace the other 1/2 with red or white wine. If dry adobo (without sauce) is preferred, add just enough vinegar to cover the chicken, and lessen the soy sauce to about 2 to 3 tablespoons. Green olives are not typical ingredients to Filipino cuisine but adding it to adobo adds color and additional flavor.
Adobo may also be prepared by combining pork pieces with some fat and skin to the chicken. Appropriately called chicken-pork adobo!
- 6 pcs chicken thighs
- 1 cup vinegar
- 1/4 c soy sauce
- 1 bulb garlic, crushed
- 3 pcs of bay leaf
- ground pepper corns to taste
Place all ingredients in a shallow pan. Cover and simmer (without mixing) in medium heat until chicken is well done or evenly brown (approximately 20 minutes).
Leftover adobo makes a good sandwich. Chicken adobo on ciabatta bread topped with onion sprouts from Dancing Turtle at the Ithaca Farmer’s Market.