Hi! How are you? Before I start my Blog I would like to introduce my self first, I’m Camile Ignacio 17 years old, a Grade 12 HUMSS Student of Lagro High School.
We all know that we Filipinos are love to eat delicious foods, that’s why we can’t deny that we called sometimes “matakaw” Because wherever we go, we always look something to eat because we treat our food as our “stress reliever” (and I can’t deny that to myself) Today, I’m going to introduce to you this food, I know I, know, you already know this food because of it’s famous taste and aroma.
This food is very common in any occasions and even in our everyday life even it is dinner or luch.
Any guess? This is our Famous Chicken Adobo! This is my Favorite!
Our famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking meat or seafood with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food. Another popular variation is pork adobo using pork belly,
How to Cook Chicken Adobo
Cooking Chicken Adobo is quick and simple. This recipe suggests marinating the chicken to make it more flavorful. It is the best way to go if you want to experience authentic Filipino chicken adobo. If you are in a hurry, feel free to skip this step, but make sure to simmer the chicken longer than 30 minutes to better extract the flavors from it.Start by marinating the chicken in soy sauce and garlic. The garlic needs to be crushed for best results. This process takes 1 hour to 12 hours depending on how flavorful you want the dish to be. Sometimes marinating for an hour is not enough. I think that 3 hours is optimal. The chicken absorbs most of the flavors from the soy sauce and garlic during this step. It is noticeable when you taste the dish after cooking. Note that it is also possible to include the vinegar in this step.
The next step is to separate the chicken from the marinade. Make sure to set the marinade aside because it will be used later on. Pan-fry the chicken pieces for 1 to 1 ½ minutes per side. This will partially cook the outer part. It also makes the skin tough enough to withstand stewing later. This means that it will remain intact, which is nice for presentation.
Pour marinade into the pot and add water. Let boil. The bay leaves and whole peppercorn can now be added. The process takes 20 to 25 minutes depending on the quality of the chicken. However, feel free to cook longer in low heat for a super tender chicken adobo.
Add the vinegar. This can also be added as a part of the marinade. Let it cook for 10 minutes and then add sugar and salt. I only add salt if needed. It is important to taste your dish before adding seasonings.
Filipino chicken adobo can be served with or without sauce. If you like it very tasty then continue to cook on an uncovered cooking pot until the liquid completely evaporates.
Cooking Tips and Alternative Ingredients
Marinating the chicken adds flavor to it. It can be a time consuming process depending on how you view the situation. Since I cook this often for my family, I usually prepare the chicken ahead of time. I marinate 3 batches of chicken pieces the night before I cook the first batch. Keep the remaining marinated chicken in the freezer for later use.
- Use any chicken part when cooking Filipino chicken adobo. The common parts that I use are thigh, drumstick, and breast.
- Dark Soy Sauce is common when for adobo. However, you may use any kind of soy sauce that you prefer. Using light soy sauce is not bad. Coconut aminos will also work.
- White vinegar is commonly used. Cane vinegar and apple cider vinegar works too.
- Garlic helps make adobo delicious. Use as many garlic as you prefer.
- Onions can also be used for chicken adobo. If this is the case, it will need to be sautéed after pan frying the chicken.
HAPPY COOKING!
HAPPY EATING!
FOOD IS LIFE 