I LIKE Filipino Foods

March 27, 2009

FILIPINO “ADOBO”-STYLE CHICKEN

 

 

 

 

 

 

 

 

 

FILIPINO “ADOBO”-STYLE CHICKEN
source: epicurious.com

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment

In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice. 

Adobo with pan de sal

This is a quintessential Filipino dish made by slow-cooking pork in a mixture of vinegar, soy sauce, garlic, bay leaf and black peppercorns, then pan-frying it for extra crispiness. It’s one of our favourite foods!

Recipe

Ted’s adobo

INGREDIENTS

1 1/2 cups water
1 cup vinegar (palm vinegar or, in this case, apple cider vinegar)
4 tablespoons soy sauce
1 teaspoon whole black peppercorns
1 head garlic, crushed
1 kg pork belly
2 bay leaves

DIRECTIONS

1. In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and bay leaves then stir. Soak the meat in this vinegar mixture for 1 hour.

2. Place the pot over low heat and simmer, uncovered, for 20 minutes.

3. Brown the meat by transferring it to a skillet over high heat and frying for a few minutes, turning so that all sides are browned. (Keep the vinegar mixture in the pot.)

4. After browning, return the meat to the pot with the vinegar mixture and simmer over low heat until only a small amount of sauce is left.

5. Serve with garlic rice and sliced tomatoes.

Note: chicken, or a combination of chicken and pork, can also be used.

 

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