Chicken "Adobo" is the most popular meat dish in the Philippines. It is not difficult to cook it, the necessary products are available, so we are mastering this recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
At first glance, chicken may seem like the most commonplace dish. However, this is not at all the case. Since in order to get a good taste, it is necessary to take into account some nuances that will help out in any situation and turn a boring chicken dish into a royal one. So, the classic Filipino adobo is pieces of chicken, sometimes pork or squid, stewed in soy sauce with vinegar, flavored with garlic, pepper and bay leaf.
In the Philippines, chicken adobo is prepared both in home cooking and in restaurants, fast food outlets, cafes and just street vendors. This dish has gained popularity not only due to its amazing taste, but also the availability of the composition of the ingredients, simplicity and speed of preparation. It is quite affordable in terms of price, while very tasty, soft, juicy and satisfying. This dish will go well with any side dish, but traditionally in their homeland it is served with unleavened rice.
- Caloric content per 100 g - 190 kcal.
- Servings - 4
- Cooking time - 15 minutes preparatory work, 30 minutes marinating, 45-50 minutes cooking
Ingredients:
- Chicken double fillet - 1 pc. (any chicken part can be used)
- Onions - 1 pc.
- Garlic - 3 cloves
- Nutmeg - 1 tsp
- Ginger powder - 0.5 tsp (you can replace 1 cm of fresh root)
- Table vinegar 9% - 2 tablespoons
- Soy sauce - 2 tablespoons
- Vegetable oil - for frying
- Bay leaf - 3 pcs.
- Salt - 0.5 tsp or to taste
- Ground black pepper - 1/4 tsp or to taste
- Milk - 200 ml (can be replaced with cream)
Filipino Chicken Adobo
1. Wash the chicken fillet under running water, dry with a paper towel and cut into 5 cm pieces. The skin can be left on, but if you prefer a more dietary dish, remove it.
2. Peel the onion and garlic, wash and chop into half rings.
3. In a suitable container, pour milk, soy sauce and vinegar, put onion, garlic, bay leaf broken in pieces, allspice peas, nutmeg, ginger powder, salt and pepper. If you are using ginger root, peel it and grate it on a fine grater. Stir the marinade.
4. Place the chicken in a bowl of sauce.
5. Stir well to marinade each bite.
6. Wrap the container with cling film and leave to marinate for half an hour.
7. After this time, heat a non-stick frying pan or saucepan with vegetable oil and add the chicken. Also pour out any remaining marinade.
8. Boil the food over high heat, then reduce the temperature and cook under a closed lid for about 45-50 minutes until the meat is tender.
9. Serve the cooked chicken hot. If you have any leftover food left over, place it in a container and store it in the refrigerator. Then reheat it in the microwave or in a skillet. For the latter method, you will need to pour a little water on the bottom, put the chicken, close the lid and after the appearance of steam, keep on fire for 2-3 minutes. If there is still the sauce in which you cooked it, then you can reheat the bird in it.
See also the video recipe on how to cook Chicken Adobo - Chicken Adobo.
