Welcome, dear readers, to a captivating exploration of one of the most well-known Filipino dishes that has taken the culinary world by storm – Chicken Adobo. This staple meal of the Philippines is a celebration of simplicity, tradition, and flavour. So let’s embark on a journey to unravel the enchanting world of Chicken Adobo.
Originating from the Spanish word “adobar,” which means to marinate, Adobo was a term first coined by the Spanish colonizers who noticed this prevalent cooking method amongst the Filipinos. It’s interesting to note, though, that the dish predates Spanish colonization. The native Filipinos used to cook their food in vinegar, salt, and other spices as a means of preservation due to the tropical climate. When the Spaniards arrived in the 16th century, they recognised the cooking method as being similar to their own adobo marinade, hence the name.
One of the beauties of Chicken Adobo is its simplicity. At its core, it requires only a handful of ingredients, yet the result is a dish bursting with flavour that speaks to the heart of Filipino cuisine.
1 kg chicken, cut into pieces
1/2 cup white vinegar
1/2 cup soy sauce
3 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
1 cup water
2 tablespoons vegetable oil
1 teaspoon brown sugar
Salt to taste
Marinate the chicken: In a large bowl, combine the chicken pieces, vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Mix well to ensure that each piece is well-coated. Cover the bowl and leave the chicken to marinate in the refrigerator for at least 1-2 hours, but preferably overnight for the flavours to meld together fully.
Cook the chicken: After marination, transfer the chicken along with the marinade to a large pan or wok. Add water, then bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer. Cook the chicken for about 30 minutes or until it becomes tender.
Fry the chicken: After simmering, remove the chicken pieces from the pan and set aside the sauce. Heat vegetable oil in a separate pan over medium heat. Once the oil is hot, add the chicken pieces, and fry them until they are browned on all sides. This adds a layer of texture to the chicken.
Combine and simmer: Return the browned chicken pieces to the sauce. Add brown sugar and stir to combine. Adjust the seasoning if necessary, adding salt to taste. Allow the chicken to simmer in the sauce for another 10 minutes. This step allows the chicken to absorb the adobo sauce and for the flavours to really come together.
Serve: Filipino Chicken Adobo is traditionally served over steamed rice, allowing the rice to soak up the delectable adobo sauce.
The delicious, tangy, and savoury taste of Chicken Adobo is a testament to the culinary traditions of the Philippines. As it is with any dish, every household, every region might have its unique touch on the classic recipe. Despite the variations, the heart of Adobo remains the same – a heart that resonates with the rich history and the simple, homely flavours of Filipino cuisine.
Whether you’re a novice cook or a seasoned chef, this Chicken Adobo recipe is sure to win hearts at your dinner table. So, put on your apron, and let’s make some Chicken Adobo. Bon appétit!
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