Tbh I hadn't tried this until i got to the Philippines last year and now I can't get enough of this classic favourite. Having experimented somewhat this is the recipe I settled on. Simple, fast and delicious 1 whole Chicken, cut into parts (you can skip tradition here and use diced breast but thighs work too, just don't overcook or the meat will disperse, you can add a few chicken livers too if it takes your fancy) ½ cup soy sauce 1 whole garlic (chopped) 2tbsp Olive Oil/ cooking oil 1tsp iodized salt 2tbsp brown sugar 1tsp black pepper 1/2cup vinegar (The clear one) 2 chopped bay leaves 1 chopped red onion 1 ½ tsp chili powder (add fresh chillie too for added kick) ¼ cup water Step 1: Marinate the sliced chicken with soy sauce, black pepper and salt into the bowl for 20-30mins. (This process is to tenderise and give a savoury taste to the chicken). Set aside. Note: While you are waiting for step 2 to be finished, heat pan add olive oil. Step 2: After heating, saute chopped garlic into the frying pan until it turns brown. Add sliced onions then the marinated chicken. Step 3: Cover the pan and simmer for 3-5 minutes. Step 4: Add vinegar, brown sugar, ¼ cup water and chopped bay leaves; Mix and cover again. Wait until the chicken becomes tender. Note: Stir and cook for 10 minutes. Step 5: Turn the heat off, serve and enjoy.
Its like Jamie's kitchen in here I cant say I'm a big lover of Philippine food, in our kitchen there is not the slightest inkling of a Filipino living there, I even had the rice cooker before she arrived here. The wife does like pork dishes but likes to concoct her own food ideas which I have no problem with as long as I don't have to cook it myself. The distinct lack of Philippine restaurants in the UK tells us that it is not a well travelled food, much like you do not find many English restaurants overseas. The thing that the English excel at exporting in the good old English pub idea, often copied but never bettered
My wife is quite an accomplished cook. The moment she walks into the kitchen I start putting weight on....
That is something I can relate to, it isn't easy trying to shift those extra pounds from your gut any more as you get older too. I've put nearly a stone on since the wife arrived here six months back so I'm really going to have to watch out and cut down on the food. Being away from home a lot doesn't help either, the temptation of eating in a different restaurant everyday is too much, especially when you're not picking up the tab.
Adobo is one of our authentic foods! We have plenty versions .....dried,little soup,with soy sauce or with out. And I can say , it's in the list of my tasty menu.
Someone I worked with a while ago commented that if you look at filipino food its all very similar. There isn't really a lot of variation in dishes. To a point I think this is true. My wife is getting fed up with the food out here and can't wait to get back to the variety of UK grub. I must add though that the wifes chicken adobe is the best I've tasted (and I've had a few). She uses pineapple juice in the sauce which gives it a nice twist on the flavour and cooks it for about an hour on a low heat. Those that have had it all want the recipe!!! I'll see if I can get it from her.
my fiancee is a good cook--and certainly adobo is one of her dishes. and i cant get enough of spring rolls.
it is good too if you fry the chicken a bit after cooking on its sauce ..... then add red onion rings ... then put it on a dish then pour the sauce on the chicken ..... mmmm yumm ... rice please...
Just bcoz we are not Chinese.....lol. We are comfortable using utensils, but some of course knew how to use chopsticks.
I don't cook that much until I got here. Been inspired of cooking adobo when my husband first tasted it and said he loves it! He eats rice more than I do. Though the recipe you gave is much different from mine, thanks for this @Tam K . I might try it one of these days. I'm learning how to bake at the moment.