Chicken Adobo - A Famous Filipino Dish

This dish is one of the first Filipino dishes I've ever made and probably the best tasting one.  This dish is on our menu at least twice a month. I like to cook a lot at once because I personally think that the longer it's been cooked, the better it taste. Like a left over Chinese food! It gets better and better. For everyone who prefers white meat, you can try cooking with chicken breast but I can't promise you that it will taste as good as it should. I hope you enjoy and happy cooking!

There are 3 key things that you MUST do to make this a great tasting dish. 
*marinate for a long time. 
* brown the chicken after simmering for an hour (my mom thought me this and it makes a difference)
* Simmer


 5 pounds - Chicken Thigh/Chicken Legs
1/2 onion (optional)
3- tomato
1 1/2 head bulb - garlic
3 cups - white vinegar or apple cider vinegar
1 cup - soy sauce
3 - tablespoons garlic powder
salt and pepper

1. Marinade chicken in vinegar, soy sauce, tomatoes, and 1 bulb of garlic cloves.
2. Put it in the refrigerator for at least 3 hours
3. Saute the rest of garlic and onion
4. Pour marinade
5. Simmer on low-medium for 1 hour or until the chicken is tender. Do not stir.
6. Make your rice while you wait for your  chicken to cook
7. After the chicken is tender stir gently then put on a separate plate.
8. Oil a pan. Brown the chicken on the pan then put back on the pot after it is nicely brown.
9. Simmer for another 5 minutes. Serve with rice.

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