Cookbook:Adobo
From Wikibooks, the open-content textbooks collection
Cookbook | Recipes | Cuisine of the Philippines
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: This recipe lacks clear directions about heat levels and is poorly written. |
| Adobo | |
|---|---|
 |
|
| Category: | Filipino recipes |
One of my favorite Filipino dishes, this is quickly and easily prepared on a stovetop or can be made in a crock pot for a more traditional version. I generally do not use a recipe for this dish, but rather change the proportions depending on my mood that evening. This recipe's mutability is its finest feature, so feel free to use this recipe as a basic guideline.
[edit] Ingredients
- 4 chicken leg and thigh (this is the only "must have", breast just doesn't taste and feel as good!)
- 8 tsp "suka" vinegar made from coconut juice (as a variant, try balsamic vinegar)
- 8 tsp soy sauce
- 1 finely sliced onion
- 4 smashed cloves of garlic
- 1 whole sweet bay leaf or laurel
- ½ tsp. freshly cracked (not ground) black pepper corns
[edit] Preparation
- Sear the chicken in a pan, Brown the thighs on all sides, but don't worry about cooking them through, this step is basically just for taste and texture.
- Turn down the heat and add some oil, brown the garlic, add in onions. when this softens. Add vinegar. Remember not to stir or cover the pan until the vinegar boils.This will ruin your adobo. If you make a mistake stirring the adobo while uncooked, it will create a sour and bitter after taste.
- After the vinegar has simmered, add in the soy sauce and bay leaf and pepper.
- Cook until it has dried a bit. Adobo should not be saucy.
Serve over hot steamed rice.
