ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.
Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.
Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.
Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?
Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130
