The moment you think of Philippines and Food, the first thing which comes to your mind is Adobo. Its a simple recipe which has achieved legendary status. Though Adobo name comes from Spanish for Marination, this recipe is an original from Philippines.
My association and fascination with Filipino culture started with the song Bebo Bebo by Black Eyed Peas. Even the song has a mention of Chicken Adobo. Later I met and made quite a few Filipino friends during my stint in the middle east and heard amazing stories of how Chicken Adobo is enjoyed in Philippines. The whole family sits together and enjoys chicken adobo on holidays.
Chicken adobo (or fish adobo/beef adobo/pork adobo/seafood adobo/potato adobo) is made with vinegar, in the original recipe, coconut vinegar is used but you can make it with any kind of white vinegar. Though its not well documented but legends has it that the original reciepe before the Spanish conquest was only vinegar and salt. But now the reciepe also includes garlic, soya sauch and black pepper.
The process is simple, wash your chicken well, put in a sauce pan, add soya sauce, add vinegar, add black pepper, add crushed garlic, add Bay leaves (and sugar if you like it sweet) mix well and marinate for at least 3 hours (best is when you marinate it overnight).
Post marination, you may add little water and put on slow flame, cook for 30 mins with lid covered. And the Chicken Adobo is ready. Serve with White Rice.
My association and fascination with Filipino culture started with the song Bebo Bebo by Black Eyed Peas. Even the song has a mention of Chicken Adobo. Later I met and made quite a few Filipino friends during my stint in the middle east and heard amazing stories of how Chicken Adobo is enjoyed in Philippines. The whole family sits together and enjoys chicken adobo on holidays.
Chicken adobo (or fish adobo/beef adobo/pork adobo/seafood adobo/potato adobo) is made with vinegar, in the original recipe, coconut vinegar is used but you can make it with any kind of white vinegar. Though its not well documented but legends has it that the original reciepe before the Spanish conquest was only vinegar and salt. But now the reciepe also includes garlic, soya sauch and black pepper.
The process is simple, wash your chicken well, put in a sauce pan, add soya sauce, add vinegar, add black pepper, add crushed garlic, add Bay leaves (and sugar if you like it sweet) mix well and marinate for at least 3 hours (best is when you marinate it overnight).
Post marination, you may add little water and put on slow flame, cook for 30 mins with lid covered. And the Chicken Adobo is ready. Serve with White Rice.
(Serves 4)
1 kg chicken pieces, cut up or whole
6-7 chopped Garlic
50 ml soy sauce (or more to taste)
5 g ground black pepper
500 ml water
250 ml vinegar (rice vinegar or white wine vinegar work
best)
2 bay leaves
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