Wednesday, August 1, 2012

Recipe: Chicken Adobo

Being a Filipina, I knew that I wanted to learn how to cook many of the delicious meals that my grandparents and parents cooked for me. One of the easiest to learn is chicken adobo. Enjoy!

 
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?