Chicken Adobo
Posted on 22. Oct, 2009 by grace in Fast Asian Recipe, Filipino, GF-Adaptable, Poultry
Adobo is the national dish of the Philippines. It embodies the influence of the Mexicans, Spanish and Chinese in Filipino cooking. Adobo was a popular dish among traveling seamen because of its long shelf life due to its high concentration in acidity and salt.
Chicken Adobo
By Chef King Phojanakong, Umi NOM Restaurant
Serves 4
Approximately 3 pounds, whole chicken, cut up
8 garlic cloves, crushed
1 tablespoon black peppercorns
5 bay leaves
1 cup distilled white vinegar*
½ cup soy sauce
½ cup water
¼ cup coconut milk
Combine all ingredients and let stand for at least ½ hour. Bring to a simmer, cover and braise for 40 minutes or until tender. If desired, finish sauce with coconut milk and serve over rice.
*Typically the vinegar used is from sugar cane. Almost any clear or distilled white works well as a substitute.
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