Adobo is one of my favorite dishes; my original Pork Adobo recipe has lived on this site for over six years, and I published an updated, streamlined version last year (see: Oven Roasted Pork Adobo). And while I initially assumed that folks would seamlessly adapt those recipes for a chicken version, I’ve had several requests over the years. So voilà, this week’s recipe.
Adobo, often considered the national dish of the Philippines, is a method of stewing meat in vinegar. The word adobo itself is linked to a Spanish method of preserving raw meat by immersing it in a mixture of vinegar, salt, and paprika. When the Spanish observed an indigenous Philippine cooking method involving vinegar in the 16th century, they referred to it as adobo, and the name stuck. The original name for this dish is no longer known.
One last note – don’t forget about this month’s offer for Free Ground Beef for Life from my friends at ButcherBox. The deal expires at the end of this month, so be sure to check it out by the end of the week!