Filipino Adobo Pinoy Chicken – Adobo is one of the most famous national dishes of the Philippines. The name was derived from a Spanish word for marinade but the entire cooking process is native to the Philippines. The greatest thing about this dish is it does not spoil easily. The problem with most tropical countries, it is difficult to preserve the food because of the warm weather. Of course, you do not want to add in too many preservatives on your diet. Thankfully, the preservatives of this dish are natural such as the vinegar, for instance. It is the reason why most backpackers and other people often pack this for long trips. It is known to inhibit bacterial growth. It also possesses a stronger flavor. The mix of sour, salty, and a hint of garlic makes it a definite must-try.
This recipe calls for chicken, but you can use pork if you want. You can also use pork and chicken. You can marinate the meat for two days before cooking. It will guarantee a better tasting meat since the marinade will be able to penetrate better. For the marinate, you can mix in the broth (follow the instructions in the recipe) and three garlic cloves. Fill a glass bowl with the marinade and add in the meat. Make sure that the meat is completely immersed in the marinade.
Ingredients (serves 4-5) – 1 hr preparation
1 kg chicken pieces, preferably thighs and legs
1 garlic head, coarsely chopped
1/4 cup of soy sauce (you can add more if you like)
1 tsp ground black pepper
1 cup of vinegar, preferably red wine vinegar or white distilled vinegar
2 cups of water
1 tsp of fresh ginger
2 bay leaves
2 tsp of olive oil
1 tsp pepper
- In a saucepan, put the vinegar, bay leaves, laurel leaves, pepper, soy sauce, fresh ginger, and water. Cover and let it simmer. Cook slowly for fifteen minutes.
- In a separate and rather large pan, heat the olive oil. Peel the garlic, crush them using the blade of the knife and minced well. Place the garlic in the pan and cook until it turns a golden shade of brown for. Cook for about five minutes.
- Place the chicken and let it turn brown. Use moderate heat for five minutes. Add the broth you made and let it simmer until the chicken is completely cooked. Do not cover the entire pan, just cover it partially. Do not let it come to a boil. It usually takes around thirty minutes.
- Turn off the heat and remove the laurel leaves. Transfer into a bowl. Serve it with rice. The dish has a strong flavor. If you want, you can serve it with beer if you are going to have a drinking session with friends.