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Chicken Adobo

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May 19, 2014 / Filipino / By
Fran

This to me is the signature dish of The Philippines. Some might argue on this, but to me when I'm introducing people to Filipino food for the first time, this is the dish that I usually start them on. It's usually a winner.

I've always thought this dish was very hard to make, as I've always watched my mother spend seemingly endless hours preparing and cooking this dish. However, after I made this dish for the International Food Day at my work, I realised that it's fairly simple (and that's saying something since I am a terrible cook).

I'm making this reciepe with chicken, but "adobo" actually refers to the sauce/marinade.(http://en.wikipedia.org/wiki/Philippine_adobo) I've had many adobo varieties including pork, fish, prawns, squid. Even more exotic variations include snake, frogs, crickets and turtle (I've actually had the turtle version).

What You'll Need

  • 1/2 cup of white vinegar
  • 1/2 cup of water
  • 1/2 cup of soy sauce
  • 4-6 bay leaves
  • 2 tsp of brown sugar
  • 2 tsp of whole black pepper corns
  • 4-6 whole cloves of garlic crushed
  • Chicken (I found using thighs and drumsticks work best. I'm particularly fond of using chicken drummettes).
  • 1 large pot with lid.
  • 1 ladel/large spoon

Recipe

  1. Put all of your ingredients into your pot and let it marinate anywhere from 20+ minutes. My mum used to marinate over night, but I found marinating for an hour just fine.
  2. Put the pot on the stove and bring to a boil over medium heat.
  3. Once boiling, lower the heat slightly and cook, covered, for about 15 minutes.
  4. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. Add more water (1/4 cup) if the sauce is took thick/too salty. I also find that the oils coming from the chicken can affect how well the sauce develops. If need be use a ladel or spoon to remove the excess oil. This will help the sauce boil and develop better.
  5. After about 8-10 minutes, flip the chicken again. Taste the sauce again and add more water if needed.
  6. Continue to simmer until chicken is fully cooked. The sauce should be a rich, dark brown colour.
  7. Serve with jasmine rice and enjoy!

The best thing about this dish is that it keeps quite well. In fact, I think it tastes even better the 2nd or even 3rd day! 

Note: This dish serves 5. Adjust the recipe for more people.

 

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Country: Philippines

Province/State: Pampanga

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