National Dish of the Philippines Adobo
Ingredients for make Adobo
|chicken thighs (bone in, skin on)||8|
|cup soy sauce||¼|
|large cloves garlic (chopped)||10|
|Filipino palm vinegar / white vinegar||1 ¼ cup|
|canned whole tomatoes (with the juices)||1 cup|
|bay leaves (broken)||2|
|freshly ground black pepper||1 tbsp.|
|medium onions (peeled and thinly sliced)||2|
|scallions (thinly sliced)||2|
|Extra virgin olive oil|
Adobo is the most popular stew in the Philippines. It is prepared by marinating and cooking meat in vinegar, garlic, and soy sauce. The method of cooking adobo in vinegar is indigenous to this country and it may have originated as a means of food preservation. Adobo is traditionally cooked in small clay pots and served with steamed rice.
Directions for Preparing Adobo
- Create a marinade by combining the vinegar, bay leaves, soy sauce, garlic, black pepper, and tomatoes in a large glass bowl.
- Submerge the chicken thighs in the marinade.
- Cover the bowl and refrigerate for about eighteen (18:00) to twenty-four (24:00) hours.
- Transfer the chicken thighs and the marinade to a heavy 4-quart pot.
- Place the pot on the stove and bring to a gentle boil.
- Cover the pot and allow the chicken to simmer in the marinade for about twenty-five (0:25) minutes.
- Uncover the pot and use a pair of tongs to remove the chicken thighs from the marinade.
- Set the chicken thighs aside on a plate.
- Skim off any fat from the marinade in the pot, increase the heat and allow the liquid to reduce to about half.
- While the liquid is reducing, heat some olive oil in a large sauté pan.
- Lay the chicken thighs skin side down first in the sauté pan and brown.
- Flip the chicken pieces to brown on the next side.
- Add the onions to the same pan as the chicken and sauté them.
- When the chicken and onions become browned, transfer them to a large serving dish.
- Pour the reduced marinade over the chicken thighs.
- Garnish the Adobo with sliced scallions and serve with steamed rice.