Recipes

National Dish of the Philippines Adobo

December 5, 2018  Nationalfoody Avatar
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

  1. Create a marinade by combining the vinegar, bay leaves, soy sauce, garlic, black pepper and tomatoes in a large glass bowl.
  2. Submerge the chicken thighs in the marinade.
  3. Cover the bowl and refrigerate for about eighteen (18:00) to twenty-four (24:00) hours.
  4. Transfer the chicken thighs and the marinade to a heavy 4-quart pot.
  5. Place the pot on the stove and bring to a gentle boil.
  6. Cover the pot and allow the chicken to simmer in the marinade for about twenty-five (0:25) minutes.
  7. Uncover the pot and use a pair of tongs to remove the chicken thighs from the marinade.
  8. Set the chicken thighs aside on a plate.
  9. Skim off any fat from the marinade in the pot, increase the heat and allow the liquid to reduce to about half.
  10. While the liquid is reducing, heat some olive oil in a large sauté pan.
  11. Lay the chicken thighs skin side down first in the sauté pan and brown.
  12. Flip the chicken pieces to brown on the next side.
  13. Add the onions to the same pan as the chicken and sauté them.
  14. When the chicken and onions become browned, transfer them to a large serving dish.
  15. Pour the reduced marinade over the chicken thighs.
  16. Garnish the Adobo with sliced scallions and serve with steamed rice.


Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories173.8
Total Fat4.3 g
Saturated Fat1.1 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat1.3 g
Cholesterol95.5 mg
Sodium2,026.4 mg
Potassium396.0 mg
Total Carbohydrate5.3 g
Dietary Fiber0.3 g
Sugars2.5 g
Protein27.8 g
Vitamin A1.4 %
Vitamin B-127.6 %
Vitamin B-625.1 %
Vitamin C1.3 %
Vitamin D0.0 %
Vitamin E0.0 %
Calcium2.7 %
Copper6.7 %
Folate4.3 %
Iron12.0 %
Magnesium12.7 %
Manganese14.4 %
Niacin39.6 %
Pantothenic Acid17.1 %
Phosphorus25.5 %
Riboflavin17.9 %
Selenium24.7 %
Thiamin7.9 %
Zinc19.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Servings

6

Calories in serving

173

Prep

1 days

Cook

45 min
(Visited 1,572 times, 2 visits today)

Rate

100%

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