Bacon and Egg Filipino Chicken Adobo is a version of the original chicken adobo that has bacon and hard-boiled eggs. I must say that this is tastier because of the bacon. It blended well with all the ingredients. If you are trying to cut your rice intake, be forewarned. This dish can lead you to eat more rice than you expect.
I started the process by marinating the chicken in vinegar, soy sauce, garlic, along with whole peppercorns overnight. This enabled the chicken to absorb the marinade better, which makes it flavorful. The minimum amount of time needed to marinate the chicken is 3 hours. If you are planning to make this for lunch, you should be able to start marinating after having breakfast.
As for the bacon, these were chopped into pieces and then cooked directly on the pan until the grease are extracted and the bacon becomes crisp. I used the bacon grease to pan-fry the marinated chicken. This crisp bacon, on the other hand, was removed from the pan for the meantime and will be added when the chicken is simmered.
You can make your Bacon and Egg Filipino Chicken Adobo your way. This can be saucy or dry. I like it somewhere in the middle.