Serving
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Chicken Adobo
Philippine
  -   Adobong Manok
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1 hr  
Yes
An interesting stewed chicken dish, very popular in the Philippines. It's mildly tart, as many Philippine dishes are. This recipe, with rice, will serve two good eaters, or four Asian style with several other dishes. A common variation is to add 1/2 cup of coconut milk for the last 5 minutes.




1-1/2
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3
1
1/4
3/4
1
1/4
2
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1
#
---
cl

c
c
t
t

---
T
Chicken Meat (1)
-- Broth
Garlic
Chili Serrano
Vinegar (2)
Water
Salt
Pepper, black
Bay Leaf
----------
Oil
Prep   -   (15 min)
  1. Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a side is usually good.
  2. Crush GARLIC and chop fine. Slice CHILE in half lengthwise. Mix together all Broth items.
Run   -   (45 min)
  1. Heat Oil in a spacious sauté pan and fry Chicken, tumbling often until lightly browned on all sides. Make sure the fond sticking to the pan does not burn.
  2. Stir in Seasoning mix. Bring to a boil, scraping up the fond from the pan. Turn down and simmer covered for about 30 minutes or until chicken is tender.
  3. Uncover and check liquid - there should be some. Adjust as needed.
  4. Serve with steamed Jasmine rice.
NOTES:
  1. Chicken:   Weight is skinless, boneless chicken meat - leg and thigh recommended for best flavor. The pattern recipe called for a 3 pound chicken cut into serving pieces but I find chunks of chicken meat easier to serve and eat, particularly in a buffet setting.
  2. Vinegar:   This should be one of the fine vinegars available from Philippine markets. The photo specimen was made with coconut vinegar, but cane vinegar could also be used. Lacking the real thing, use distilled white vinegar - not as flavorful and a bit harsher so use a little less. For details see our Sours page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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