Filipino chicken with garlic
Adobo is the national dish of the Philippines. Most warm-weather countries
have through the centuries developed recipes that preserve food while
flavoring it. This dish is different than many because of its strong
component of vinegar. It is at once sour, salty, and drenched in garlic.
- 2 lb chicken pieces,
cut up or whole
- 1 head of garlic,
coarsely chopped (yes, an entire head!)
- 4 Tbsp soy sauce
(or more to taste)
- 1 tsp ground black pepper
- 2 cups water
- 1/2 cup vinegar
(rice vinegar or white wine vinegar work best)
- 2 bay leaves
- 2 Tbsp cooking oil
Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan.
Cover and cook slowly about 15 minutes.
Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan.
Peel the garlic, break the cloves into chunks, and brown them over
medium-low heat (about 5 minutes).
Add the chicken to the frypan and brown it over medium-high heat (about 5
Add the broth to the frypan and simmer, partly covered, until the chicken is
done (about 30 minutes). Do not let it come to a boil.
Remove the bay leaves and serve over rice. This dish is too strongly
flavored to go well with wine; try serving it with beer.
You can substitute pork for the chicken, or mix the two. In the Philippines
it is the custom to marinate the meat for two days rather before simmering;
with the top-grade meats that are universally available in our grocery
stores, that is not necessary (though it does deepen and enrich the flavor).
To marinate the chicken, mix in the broth and 3 of the garlic cloves
after step 1, then put the chicken in a glass dish and pour the marinade
approximate measurement OK.
Hewlett-Packard, Lake Stevens Instrument Division
Recipe last modified: 30 Mar 85
From: kunz@hplsla (Bob Kunz)
Subject: RECIPE: Chicken Adobo (Phillipine chicken with garlic)
Date: 28 Mar 86 04:27:19 GMT
Organization: Hewlett-Packard, Lake Stevens Instrument Division
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