Adobo refers to a common and very popular cooking process indigenous here in the Philippines. The most famous of all here in the Philippines is the chicken adobo.
According to the history (reference: research only),when Spanish colonizers first took over the Philippines in late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.
Spanish called or identify this as an “adobo,” the Spanish word for seasoning or marinade. Thus, giving way to the famous Chicken Adobo.
Simple Chicken Adobo Recipe
- 2 lb chicken pieces, cut up or whole
- 1 head of garlic, coarsely chopped (yes, an entire head!)
- 4 Tbsp soy sauce (or more to taste)
- 1 tsp ground black pepper
- 2 cups water
- 1/2 cup vinegar (rice vinegar or white wine vinegar work best)
- 2 bay leaves
- 2 Tbsp cooking oil
- 1 cup chicken broth
- Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
- Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
- Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
- Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
- Remove the bay leaves and serve over rice. (Recipe source: http://pinoyfoodz-marie.blogspot.com/p/chicken-adobo.html)
Image Source: _janeth08_
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