PHILIPPINES
Chicken Adobo
1 hour
6 people
Average
Filipino Adobo is unofficially seen as the national dish of the Philippines. Before colonization, Philippine cuisine often marinated meat, poultry and fish to prevent spoilage. Vinegar, soy sauce, bay leaves and black peppercorns are the most important ingredients. When the Philippines became a Spanish colony, the Spanish gave it the name 'Adobo', which is Spanish for marinate. Each family has its own recipe, so the dishes may differ per area. We received the delicious recipe for Chicken Adobo from Riza, who was born in the Philippines. The Chicken Adobo is often eaten alone with rice, but you can serve it with all kinds of vegetables. For example, we ate stir-fried eggplant with it.
Preparation time: 15 minutes
Marinating time: 2 hours
Preparation time: 45 minutes
Preparation
Step 1: Marinate the chicken
Place the chicken, crushed garlic, cider vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns and annatto seeds (or the alternative) and soy sauce in a large mixing bowl.
Let it marinate covered for 2 hours in the refrigerator.
Step 2: Bring the chicken mixture to a boil
Place the chicken mixture in a large pan with a little oil.
Bring it to the boil and let it simmer covered for 30 minutes. Turn the chicken legs/wings occasionally.
In the meantime, go to step 3.
After 30 minutes, remove the lid from the pan and let everything cook for another 10 minutes until the chicken is done.
Remove the chicken pieces from the pan and set them aside.
Whatever remains in the pan can continue to simmer for another 10 minutes until the sauce has reduced by half. NB! Continue to do this and stir occasionally so that it does not burn. In the meantime, you can go to step 4.
Step 3: Cook the rice and vegetables
While the chicken is simmering, cook the rice as indicated on the package and prepare the vegetables you want to eat alongside it.
For example, we ate it with aubergines, stir-fried over high heat in soy sauce and ginger.
Go back to step 2.
Step 4: Fry the chicken
While the sauce is thickening, you can start frying the chicken.
Heat the oil in a pan until the oil is hot.
Fry the chicken in batches for 5 minutes until golden brown and crispy over medium heat.
Step 5: Serve!
Divide the chicken among the plates and pour the sauce over it.
Serve with rice and vegetables on the side.
Ingredients
For 6 people:
1.5 kg chicken (wings and/or drumsticks)
6 cloves of garlic
250 ml cider vinegar
375 ml chicken stock
1 bay leaf
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp annatto seed (red yeast): this is a bit more difficult to obtain, so you can also replace this with 0.5 tsp paprika powder and a pinch of turmeric
3 tbsp soy sauce
2 tbsp oil
Possibly
80 grams of rice per person
Vegetable of your choice on the side (e.g. eggplant)
Supplies
Large mixing bowl
Large deep pan/wok
Baking pan
Want to get in the mood? Here a music suggestion!
Kainna! ('Enjoy your meal!')
