No list of Filipino food would be complete without adobo.A ubiquitous dish in every household in the Philippines, it’s Mexican in origin.But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.This cooking style can be applied to different meats or even seafood.It’s best sample it in a Filipino home, but the garlicky version of the lamb adobo can be found at Abe restaurant in Taguig.
Abe Serendra, Serendra Plaza Serendra Plaza, Taguig City, Luzon Philippines
- 2 lbs. chicken, cut into serving pieces
- 3 pieces dried bay leaves
- 4 tbsp soy sauce
- 2 tbsp vinegar
- 3 cloves garlic, crushed
- 1 to 2 cups water
- ¼ cup cooking oil
- ½ tablespoon white sugar
- Salt and whole peppercorn
- In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
- Place the cooking oil in a pan and apply heat
- When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
- Pour-in the remaining marinade and add water. Bring to a boil
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.
- Serve hot. Share and Enjoy!
Nutrition InformationServing size: 4 Calories: 450