And now for another chicken recipe, I give you the world-renowned (hmm, I think so) Filipino dish — the adobo! Wikipedia states that adobo is actually the Spanish word for “seasoning” or “marinade”. But when the Spaniards colonized the Philippines, they named this indigenous vinegar-based stew as adobo, and it has stuck ever since.
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In high heat, sauté the chopped garlic in olive oil until they brown.
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Lower the heat to medium and place all the chicken cutlets*
(5 drumsticks + 5 thighs) in the pan. Sprinkle with black pepper.
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Let it brown on both sides.
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Add 3 dl water, 2 dl soy sauce, 1 dl applecider vinegar and 1 dl white sugar.
After much trial and error, we have settled on this proportion. It is rather easy to remember and with this determined ratio, I don’t have to keep taste-testing the mixture until I get the proper flavor.
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Drop some peppercorns and dried bay leaves.
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Cover and slow boil for an hour.
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Serve it with white rice that has been fried in the adobo liquid.
This dish, with its distinct sour-salty-sweet flavor absorbed well into the very tender chicken meat, is a consistent winner. Jaakko once commented to his parents: I bet you haven’t tasted chicken this tasty, huh?
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*The common alternative is pork, or one can even have both types of meat in the recipe.
I think the chicken looks pale.did u scare it?!:) u lack soysauce and ginger……..baw!:)
haha, funny, marie. ok next time ill add ginger.
LOL it looks pale but coming from Lara who isn’t used to even turning the knob on the stove, this is something. well, it’s more than 10 years i think so maybe lara knows how to turn on the stive LOL j/k.
i like my adobo oily and crisp, so after it has been cooked i add oil, add more garlic and sort of “stir fry”. yumyum
Hi Lara!
This looks really yummy!
I’m compiling a list of all the different ways to cook adobo in a quest to find what a true filipino adobo is today, and I’m happy to include your adobo recipe in my article at http://kumain.com/1001-adobo-recipes/. I hope you don’t mind the link from my site to yours =)
Keep in touch!
[...] Lara’s Chicken Adobo [...]
Hey Lara,
Your Adobo looks sort of weird from my perspective..I guess everyone has there ways in making Adobo. I still think your a little bit in the process of knowing how to cook :) LOL!! Oh well, just thought I’d add my thoughts here..
you are right on, i must say.
when i wrote that, i have only cooked it a few times. i have since taken out water from the mixture and then allowed the liquid to reduce a lot. the chicken is left very tender and the flavors have been absorbed more.
also, now we have discovered that using pork ribs is waaay better, so we haven’t had chicken adobo in a long while.
but even back then, my husband thought it was really good already. but i’m happy to say that after a lot of observations and more tries, i have improved a bit :P
thanks for the comment though :D