Adobo is traditionally done by balancing quantities of vinegar and soy sauce to make a stew. The calamansi made the adobo taste fresher compared to one made with vinegar.
Chicken Adobo sa Calamansi Recipe
1 kilo chicken thighs and legs
1 bulb garlic minced
6 tablespoons squeezed calamansi
6 tablespoons Kikkoman soy sauce
1 sachet Ginisa Flavor mix or 1 tsp salt
black pepper ground
2 cups water
3 bay leaves
Toasted garlic (optional)
- In a wok, fry garlic in oil then put the chicken in to fry for a bit. (Don’t burn the garlic.)
- Pour in the calamansi and soy sauce, add the bay leaves, flavor mix or salt, and black pepper. Once it’s boiling, put the 2 cups of water. Don’t stir! Bring the heat down to medium, cover, then allow to boil for 30-45 minutes or until the chicken is done. Yes, we put in a lot of water because we like the adobo to have lots of sauce. Other adobo variations do not have sauce at all.
- On the serving plate, sprinkle some toasted garlic on top of the chicken. It’s tough making the perfect toasted garlic, so we just buy a bag of it from siomai sellers at the local market.