This is a common dish in the Philippines, but I tweaked the traditional recipe a bit by simply substituting the traditional coconut vinegar ingredient with white wine. Traditional Filipino Adobo uses chicken or pork or a combination of both cooked in a 1 part soy sauce to 2 parts coconut vinegar gravy. The result is a delicious tangy semi-stewed dish in which the meat absorbs flavors of the sauce well. I do enjoy the traditional recipe but I thought it might also be interesting to try this dish with white wine.
Using white wine instead of coconut vinegar keeps a slight tangy flavor to the sauce but also adds some sweetness to the dish. In the end I found the white wine substitute to work well with this dish. However, if you would like to try the traditional Filipino Chicken Adobo recipe, simply replace the white wine ingredient below with Coconut vinegar.
Prep Time: 15 minutes
Cooking Time: 30 minutes
2 Tbsp Olive Oil or Vegetable Oil
1medium Yellow Onion Sliced
3 Garlic Cloves chopped
1lb Chicken Pieces (legs, thighs, wings, breast)
1 Cup low sodium Soy Sauce
2 Cups White Wine
2 Bay Leaves
Salt & Pepper
Cilantro to garnish
Step 1: Using a large skillet with a cover or a large sauce pan heat the oil and add the sliced onions and chopped garlic. Stir fry until the onions are soft (about 3 minutes).
Step 2: Add the chicken pieces to the pan and brown the meat on all sides (about 8-10 minutes).
Step 3: Add the soy sauce, white wine and bay leaves to the pan. Stir to blend and bring the ingredients to a boil. Then lower the heat to a slight simmer, cover and cook for fifteen minutes or until the chicken is fully cooked. Add salt and pepper to taste.
If you would like a thicker gray add a flour and water roux to the skillet after the step 3. To create the roux add one teaspoon all purpose flour and 2 tablespoons water to a cup. Stir until the flour is dissolve into the water. Pour and stir the roux into the skillet. Bring the ingredients to a vigorous simmer to thicken the sauce.
Garnish the dish with sprigs of cilantro and serve with a side of steam rice. For a side of salad, I recommend Tabbouleh which complements the flavors of this dish well.