Filipino Chicken Adobo

prep time:: 15 null
total time:: 45 null

Makes 5

Adobo is the name of a common and very popular dish in the Philippines; indeed it is considered a national dish. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

ingredients

2 1/2 lbs chicken pieces
3-4 cloves garlic, minced
1/3 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 teaspoon salt (to taste)
vegetable oil or vegetable oil cooking spray (for sauteing)
3-4 medium potatoes, cut in 1 in. pieces (optional)
water (to cover)

directions

1
Combine all ingredients in a deep glass or stainless steel sauce pan. Bring to a boil over medium heat, then reduce heat to medium low. Cover and simmer for about 30 minutes or until the meat is very tender. Gently turn the meat occasionally during the course of cooking. Remove the meat from the sauce and pan-fry in a little oil until browned on all sides. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
2
While the recipe says to saute the meat after it’s cooked, you can also brown the meat before adding the remainder of the ingredients.

notes

Nutritional Info: Serving Size 1 1/3 cup Calories=314 Total Fat=20.8g Cholesterol=103mg Sodium=1517mg Potassium=320mg Total Carbohydrate=1.8g Dietary Fiber=0.2g Sugars=0.4g Protein=27.8g

Source: Violeta A. Noriega