Chicken Adobo
Traditional filipino dish, which originates from spain
Difficulty Level: easy
Ingredients
- 6-8 Chicken portions (I use drumsticks but anything will do thighs, breasts etc.)
- 3-4 Cloves of garlic
- 2-3 bay leaves
- Around 75-125 ml of soy sauce light or dark
- Around 75-125 ml of white vinegar, I use rice
- 1 table spoon of crushed black pepper corn or just plain black pepper
Instructions
You can simply cook this meal as soon as its prepared but I tend to let it marinade in the fridge for a few hours or overnight, so when preparing it you will prob need a bowl.
Put the chicken portions in the bowl after washing them
Finely chop/dice the cloves of garlic and add them to the bowl
add the above measurement of soy sauce and vinegar to the bowl. You dont really need to follow the exact measurements you can base it of whether you think the chicken is covered enough or your own tastes. Also you can remember for next time for how you like it.
add bay leaves, you will probably want to cut them in half so they spread out more.
finally add crushed black peppercorn or black pepper.
mix this all so all the chicken is fully coated. If you want to let it marinade cover the bowl in foil and put it in the fridge for 1-3 hours. when your ready put it all in a big pot and add a little water about 50 ml or maybe less. then bring the pot to boil on the hob. Let it boil for about 10 minutes and then cool it down to simmer for about 30-45 minutes, or until the chicken is tender and thats it done. Simple. Dont worry if at first it smells to vinegary it setlles down as it cooks and turns out delicious. serve over plain rice. You can freeze this meal and it re heats well. Hope you enjoy. Im new to this so if anyone has a question let me know in the comments.
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