Adobo, the Spanish word for “dressing,” is a spicy marinade or seasoning typically made from chili peppers, vinegar, spices, and herbs. Though popular in a number of Latin American cuisines, adobo is often associated with Filipino culture; the word is used to describe both the method of cooking and the stewed chicken or pork dish that has become a hallmark of Filipino cuisine. Adobo is often considered the unofficial national dish of the Philippines.
The secret to juicy and deeply flavorful adobo chicken or pork is that it is cooked twice; the meat is poached to near-doneness in water spiked with soy sauce, vinegar, and spices before it is grilled, broiled, or browned in oil. The chicken or pork is then served with a sauce made by reducing the leftover poaching liquid. This two-step cooking process results in a rich and satisfying dish.
Adobo chicken or pork is often served over steamed rice, but is also delicious with stewed vegetables.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.