Friday, July 18, 2014

Classic Chicken Adobo

I never been to Philippine and doubt I've the opportunity to travel there to taste some authentic Philippine cuisine. But with the modern technology, a click on the computer and you will get to know the various popular dishes in each country :D The word Adobo is the most commonly seen on the top list if you google for Philippine cuisine!

It is a basic stew which consist of chicken or a combination of pork and chicken simmered in a sauce of vinegar, soy sauce, garlic, black pepper and bay leaves. Very simple and all ingredients are readily available to prepare this dish :) It is hard to describe the taste of this Chicken Adobo hahaha but is nice, really nice especially drenching the rice with the slightly sourish and sweet sauce :D

Some recipes asked to marinate the chicken overnight with the vinegar & soy sauce. But I opt the easy way by throwing everything into the pot and simmer on low heat till tender :)

Recipe source : Manila Spoon
  • 5 whole chicken leg approx 1-1.5kg, cut into halves
  • 3/4 cup distilled vinegar
  • 1/3 cup water
  • 1/3 cup light soy sauce
  • 1 tbsp dark soy sauce
  • 1 whole garlic, unpeeled & lightly crushed
  • 1.5 tsp whole black peppercorns
  • 2 bay leaves

  1. Place the meat and the rest of the ingredients in a heavy based cooking pot.
  2. Using medium heat, bring to a rolling boil. Lower the heat slightly and cook uncovered for about 20 mins
  3. Cover the pot and continue to simmer, about 15 mins until the chicken pieces are tender. Can be served immediately or kept overnight for the flavours to develop further.
  4. Serve the chicken with hot rice drizzle with some of the sauce.

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

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