I am guessing every Filipino household has a version of this timeless favourite – Chicken Adobo. Is that right?
No doubt it is a well-loved Filipino food, which is braised in vinegar, soy sauce or salt, and infused with herbs and spices. Some like it more on the sour and salty side, while others like it sweet.
This version has that kind of balance but better. How? By using one key ingredient: lime lemon soda. It’s a unique addition inspired by Vanjo Merano, the Filipino food blogger behind Panlasang Pinoy.
Using lime lemon soda in marinating and cooking the chicken gives it a subtle sweetness that is spot on!
It blends nicely with two of its star ingredients – the white vinegar and soy sauce.
You’ll see what I mean when you try it, that is, if you haven’t already!
Two great reasons why you might love this style of adobo.
It only needs a few ingredients and most of it are probably in your kitchen. Nothing fancy, really.
It’s one of the easiest things to cook: Marinate chicken, briefly pan-fry, brown the garlic (important step for flavour boost), bring chicken to boil in marinade, pour in white vinegar. Then cook up until you’re happy with the consistency of the sauce.
Do you like your adobo dry or saucy? I like mine in between. So, what I did was remove the chicken from the pan after cooking it for 20 minutes.
Reduced the liquid for 10-15 minutes.
Added the chicken back in the pan again, and simmered it away in thick sauce for 3-5 minutes more.
If you want to give it a go and you don’t have the lime lemon soda, just grab one in Countdown shops (for NZers) where I got mine. Other sodas such as 7-Up and Sprite will work, too.
When you’re done cooking, either eat it straight away or the following day, but I won’t blame you if you can’t hold back that long!
I rarely cook the same dish on the same week but this one made me. Can’t get enough of it, not yet.
How To Make Spot On Chicken Adobo
Spot on Chicken Adobo
- 1.25 kgs chicken cut into serving pieces
- 1 pc. chicken cube
- 2 cups lemon lime soda
- 1/4 cup soy sauce
- 1/2 cup white vinegar
- 4-5 pcs dried bay leaves
- 1 head garlic, crushed
- 2 tsp whole black peppercorn
- 3 tbsp cooking oil
- In a large bowl, mix chicken pieces, soy sauce and 1 cup of lemon lime soda. Let it marinate for 30 minutes or longer.
- In a pan over medium high heat, add oil and pan fry the chicken (reserve the marinade), about 1 minute per side. Remove chicken and set aside.
- In the same pan, sauté garlic until it turns light brown. Get the pan-fried chicken back into the pan. Add the marinade, remaining 1 cup lemon lime soda, whole black peppercorn, and dried bay leaves. Allow to boil.
- Pour in the vinegar and let it boil for a few minutes. Stir the mixture.
- Add the chicken cube and stir gently to melt. Put lid on the pan and turn heat down to low or medium-low. Cook for 20 minutes.
- Remove chicken. Adjust fire to medium heat and reduce the liquid without the lid, about 12-15 mins or until your preferred consistency.
- Coat the chicken with the sauce and serve hot.