Filipino Chicken Adobo
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Ingredients:
8 chicken legs on the bone (skin removed)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves
Directions:
1. Marinate chicken in vinegar,
soy sauce, garlic, and peppercorn for at least an hour (overnight is
ideal).
2. Add chicken, 1/2 cup water, bay leaves and marinade into a deep pot and cook on medium-low heat.
3. Cover and cook until
the meat is tender, about 1 hour.
4. Remove the cover and cook
an additional 15 minutes, until the sauce reduces.
5. Discard bay leaves
and serve over rice.
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There are many variations to this recipe and I like to play around with it a lot. You can use other types of meat such as boneless chicken breast or even pork. Just cube the meat and prepare it according to this recipe. I also like to add more than a 1/2 a cup of water to the mixture when cooking because I like to add the sabao (the soupy marinade mixture that the meat cooks in) over my rice when I eat the adobo later on. The recipe says to marinate the meat prior to cooking, but I've added the ingredients in as I cooked the chicken when I was on a time crunch and it turned out just as yummy. In this case I would let the chicken cook in the marinade about 20 minutes longer to absorb the flavor a little more. I would also monitor the mixture and add a cup of water if I see that the level of fluid was too low (the fluid should boil over and cover the chicken when the pot is covered to properly cook the chicken).
P.S. DON'T bite into the peppercorn. It's a very strong peppery taste lol. I usually pick it out when I can.
Have you ever tried Filipino food before? If so, what is your favorite dish? If not, did you enjoy the chicken adobo?
Ashley This food looks amazing. I will definitely be buying soy sauce and apple vinegar on my next shopping trip. I promise to give you credit if it makes it into my cookbook :)
ReplyDeleteI love learning new recipes from other countries
ReplyDeletehehe. it's one of JAM's favorites. super simple to make. it's just basically mixing in all the ingredients and the only work you have to do is keep an eye on the fluid level to make sure it's covering the chicken. since you don't put a lot of water in it the fluid level evaporates over the course of an hour or so that you cook the chicken so you just have to add more water if necessary. Let me know how it turns out!
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