Chicken Adobo
April 29, 2008
I am so glad that I am not afraid of trying dishes from other cultures. If I were then I would have never come across this wonderful Filipino dish.
It is a very simple dish made with chicken or pork, slow cooked in a mixture of soy sauce, vinegar, garlic, bay leaf, and pepper.
The chicken came out moist and had a wonderful color to it. Matt took it to work the next day for lunch and came back telling me that it was even better the next day for having been able to soak in more of the sauce.
Chicken Adobo
Chicken Adobo
adapted from the internet
about 2 – 2 1/2 lb chicken, 4 drumsticks and 4 thighs
1 small onion or half a medium onion, cut into thick slices
2/3 C soy sauce
1/3 C rice vinegar
3/4 C water
1 Tbsp brown sugar, packed
5 garlic cloves, minced
2 bay leaves
1/4 tsp black pepper
Optional: Combine everything (except the onions) and marinade for 1 to 3 hours.
Bring everything up to a boil then lower the heat and simmer for about 45 minutes to an hour, until the chicken is fall-off-the-bone tender. You can simmer ahead of time and broil before serving. The more time the chicken sits the sauce the more flavorful it becomes.
Remove the chicken to a baking tray. Broil the chicken, skin side up, until the skin is crisp and bronze. Meanwhile, skim off excess fat and reduce the sauce until it’s thick and syrupy.
Serve the chicken over rice and spoon the sauce on top.
August 12, 2008 at 1:15 pm
I’m a Filipina and yes, adobo is delicious