How To Cook Chicken Adobo Recipe
Chicken Adobo - is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.
Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.
Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.
I love this Chicken Adobo recipe because it is so straightforward and the result is really awesome. You don’t need to have any cooking experience in order to prepare this dish. All you need to do is watch the video and follow the step-by-step procedure.
Try this Chicken Adobo Recipe and let me know what you think.
Chicken Adobo Recipe Ingredients:
- 4 -5 lbs. chicken thighs
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, crushed
- 1 tsp. black peppercorns
- 3 bay leaves
Directions:
- Combine all ingredients in a large pot.
- Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat.
- Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.
- Serve with steamed rice.
Additional Information And Variation About Adobo
Adobo or Adobar Spanish: marinade, sauce, or seasoning is the immersion of raw food in a stock or sauce composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence.
Variations
The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to as adobado or adobada.
Adobo relates to marinated dishes such as chipotles en adobo in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste. Source Adobo
Adobo relates to marinated dishes such as chipotles en adobo in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste. Source Adobo
Recipe Source: Panlasang pinoy
Image source: lancejulian
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