FILIPINO ADOBONG MANOK / BABOY (FILIPINO CHICKEN / PORK IN VINEGAR SAUCE)
SERVES 4-6 PERSONS
~INGREDIENTS
1 Kilo Whole chicken (clip into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
3/4 mug white vinegar
4 to 6 cloves crushed garlic
1 - 2pcs. laurel (bay leaves)
1/2 each onion (sliced thinly)
1 mug water
1 teaspoon peppercorn
1/4 mug oil
1/4 cup soy sauce
1 teaspoon salt
~METHODS
Basic Steps: Marinate ? Simmer ? Saut ? Reduce
1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high blaze and saut chicken pieces to brown. Remove to a plate.
4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.
~VARIATIONS
- Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk):
Use 1 cup coconut milk as a substitute of the water.
- Pork Adobo:
Substitute 1 1/2 lbs of cubed pork for the chicken.
The pork is typically browned in oil first and then simmered with the rest of the ingredients.
Pork adobo is probably even more popular than chicken.
Using a combination of pork and chicken is very well-liked.
Sauting the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
Differ the proportions of vinegar and soy sauce to your taste.
Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
Add a little sugar to round off the tartness if you like.
Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
~FOR YOUR INFORMATION!
Adobo is often regard as the national plate of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a plate that stores very well and can be eaten over a few days.
Endless varieties of adobo exist with each region having its own specialty. Besides the well-liked pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.
SERVES 4-6 PERSONS
~INGREDIENTS
1 Kilo Whole chicken (clip into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
3/4 mug white vinegar
4 to 6 cloves crushed garlic
1 - 2pcs. laurel (bay leaves)
1/2 each onion (sliced thinly)
1 mug water
1 teaspoon peppercorn
1/4 mug oil
1/4 cup soy sauce
1 teaspoon salt
~METHODS
Basic Steps: Marinate ? Simmer ? Saut ? Reduce
1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high blaze and saut chicken pieces to brown. Remove to a plate.
4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.
~VARIATIONS
- Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk):
Use 1 cup coconut milk as a substitute of the water.
- Pork Adobo:
Substitute 1 1/2 lbs of cubed pork for the chicken.
The pork is typically browned in oil first and then simmered with the rest of the ingredients.
Pork adobo is probably even more popular than chicken.
Using a combination of pork and chicken is very well-liked.
Sauting the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
Differ the proportions of vinegar and soy sauce to your taste.
Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
Add a little sugar to round off the tartness if you like.
Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
~FOR YOUR INFORMATION!
Adobo is often regard as the national plate of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a plate that stores very well and can be eaten over a few days.
Endless varieties of adobo exist with each region having its own specialty. Besides the well-liked pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.
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