CHICKEN ADOBO RECIPE (most requested dish by my EU friends)

Many Filipinos consider ADOBO as the National dish in the Philippines. It is everyone’s favorite. What I love about Adobo is a very easy-to-cook dish that anyone can make with any meat you like. When I introduced this dish to my EU friends, they all loved it and asked me for the recipe so they can cook it themselves. That is why I am writing this blog.

HISTORY OF ADOBO:

SOURCE: WIKIPEDIA

Philippine adobo (from Spanish adobar: “marinade,” “sauce” or “seasoning”) is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered as the unofficial national dish in the Philippines.

When the Spanish Empire colonized the Philippines in the late 16th century and early 17th century, they encountered the adobo cooking process. It was first recorded in the dictionary Vocabulario de la Lengua Tagala (1613) compiled by the Spanish Franciscan missionary Pedro de San Buenaventura. He referred to it as adobo de los naturales (“adobo of the native peoples”). The Spanish also applied the term adobo to any native dish that was marinated before consumption. In the 1794 edition of Vocabulario de la lengua Tagala, it was applied to quilauìn (kinilaw) a related but different dish which also primarily uses vinegar.

In Vocabulario de la lengua Bisaya (1711), the term guinamus (verb form: gamus) was used to refer to any kind of marinades (adobo), from fish to pork. In modern Cebuano, guinamos refers to an entirely different dish – bagoong. Dishes prepared with vinegar, garlic, salt (later soy sauce), and other spices eventually came to be known solely as adobo, with the original term for the dish now lost to history.

INGREDIENTS:

• 1 head garlic
• 1 kilo chicken thighs
• olive oil
• 1 cup vinegar
• 1 cup soya sauce
• 1 cup water
• 2 tablespoon of brown sugar
• 6 pcs baby potatoes, cut in halves
• some black ground pepper
• steamed rice

EQUIPMENTS:

STEPS:

1. Pound the whole head of garlic using the pastel and mortar. Remove the garlic peel. Then continue pounding until the garlic gets minced.

2. Wash the baby potatoes thoroughly as you won’t need to peel them.
Heat the olive oil in the frying pan and start frying the potatoes on all sides until it gets golden brown.

3. You can now start frying the minced garlic into the wok. Reminder: do not burn the garlic as it would taste bitter. Set aside half a portion of the fried garlic.

4. Put and fry the chicken together with the garlic into the wok until they get golden brown. Keep them in the wok.

5. Add the soya sauce, vinegar and 1 cup of water. Do not mix it until the mixture boils. Then add some black pepper.

6. When the sauce starts to boil add the fried baby potatoes and mix them together. Put the heat to medium-high, then leave it to simmer for 20 mins.

7. Add the brown sugar, then put the heat to high again and just let it boil for 5 minutes until the sauce gets reduced and turn thicker. Then add the rest of the minced fried garlic.

8. Serve chicken and some sauce over white rice.

So there we have it! Isn’t it very simple to make? Let me know when you try to cook it and how did it taste? Thanks so much for taking the time to read my blog post.

Lots of Love,

Rainne x

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