This has got to be the most submitted recipe to our Culinary Gems section. A total of 16 (!) Filipinos proudly presented this most famous of all Philippine dish – which put us in a predicament which one to use. Ed of Travel Philippines was the first one to submit this recipe -- So we will use his.
Adobo is a sweet, sour, salty, garlicky dish which has become a signature dish of the Philippines. Every region of the country has their own version but the main ingredients are the same.
Other Filipinos, like The Zen Bitch for example, refer to it as the National Dish of the Philippines but others, like Ryan, disagree -- He said it’s Lechon (Roasted Pig). We did a little reading here and there but never have we seen anything referring to it as such – it’s Adobo and nothing else.
Well anyways, that’s more of an introduction for this controversial dish. So, readers who haven’t tried this dish yet, now is your chance. It is surprisingly easy to cook and the ingredients are readily available.
Here’s the recipe…
Preparation time. 10 min
Cooking time. 50 min
1 kilo chicken, cut into serving pieces
1 clove garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
1 cup of water
1 teaspoon whole black pepper corn
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove chicken meat from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
4. Serve hot with the adobo gravy and plain rice.
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