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Chicken Adobo

Discussion in 'Food Forum' started by 2210, Feb 12, 2006.

  1. 2210

    2210

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    one of my favorites, pretty much the Filipino national dish. quck, easy and super tasty. can also use pork or beef.

    i prefer using chicken thighs and drumsticks.

    Ingredients :

    1lb chicken parts, cut into serving pieces

    1/2cup vinegar, white or cider

    2tbl soy sauce

    5clv garlic, crushed

    salt and pepper

    Method :
    Combine all ingredients in saucepan. Bring to boil and simmer until chicken is cooked and tender, about 20 minutes.
    Good served with rice and a side of diced tomatoes, sliced scallions, seasoned with salt and pepper.
     
  2. Dandapani

    Dandapani

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    Wow, that's easy. No unusual, hard to find spices. Will try it out. Thanks.
     

  3. 2210

    2210

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    regional differnces also dictate tossing peppercorns and bay leaves in the pot. forgot to mention that's how i do it.
     
  4. VictorLouis

    VictorLouis

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    I just ran that by a Phillipino co-worker who's father used to own a restaurant. He said that's pretty much dead-on.:cool:
     
  5. Mild Bill

    Mild Bill Millennium Member

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    I was all excited... My brother had just recently married a sweet and beautiful Filipina
    and one of the first things we did all together was to hit the local Philipine Festival here in Tampa...

    Crazy that I've never had it before!

    My palate is extremely adventurous, and I LOVE cultures and their foods,
    ---and I kept hearing about the famous Chicken or Pork Adobo...
    I was hungry and READY to tear up the place...

    Booths everywhere with what seemed like grandmas' behind them... Yes!

    But damn if the only decent thing I had the whole day wasn't a Mango shake!
    ---and I'm not picky, or a food snob...

    I had crazy big chunks of fish, but they were dry and were packed with bones...
    The Adobos were gristly and boney and the sauce was thin and blah...
    No depth or character of flavor...

    Huge piles of rice tho... but the watery sauces wouldn't stick to it...

    The Lumpia (eggrolls) seemed like they came from Costco...

    But I refuse to believe that Philipino food sucks!

    I'll keep trying... We have lots of ethnikky restaurants in Tampa...
    I'm gonna look now to see if I can find a good Philipine place...

    ;c
     
  6. 2210

    2210

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    well...

    the sauce is usually thin on adobo, more of a broth really.

    as for the gristle. no disrespect, but most of the filipinos i know didn't grow up in the best conditions there, and better cuts of meat were too expensive. so if you grew up w/ gristly adobo...that's what you expect.

    also try the avocado shakes, great in summer.

    and don't forget the ever popular 'spaghetti and hot dogs'. seriously.
     
  7. pogi

    pogi Nuon

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    Just read your comments re: Filipino recipes.

    Might be of help-can give FREE real and innovative Filipino kitchen ideas. That's my line.

    I am a Filipino-senior standard practical shooter. Primarily engaged in different food processing lines and in developing and/or revising (for cost-cutting purposes) kitchen recipes.
     
  8. Dandapani

    Dandapani

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    Well, post another authentic recipe we can make here in the USA! Thanks! ;c
     
  9. pogi

    pogi Nuon

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    My friend dmobrien2001,

    Yes siree!
    But first let us REVISE your Chicken & Pork Adobo. This is our best selling version.

    INGREDIENTS:

    *1 whole chicken cut into serving pieces (around 8 BIG or 16 medium)
    *1 pound boneless pork-cubed (your choice of parts-if you prefer little fat get the belly part-if you like pure lean get the ham part)
    *1/2 cup soy sauce
    *3/4 cup vinegar
    *1/2 teaspoon ground or cracked black pepper
    *1 head garlic crushed-shelled
    *1/2 teaspoon sugar (white or brown)
    *1/4 cup cooking oil
    *1/4 cup water

    Optional ingredients:
    *3 pieces dried bay leaf
    *6-10 pieces hard boiled egg-shelled
    *5 pieces chicken liver (if available)
    *1/4 cup Additional Cooking Oil

    =In a container, mix soy sauce, vinegar, garlic, black pepper and water. Pour in chicken and pork. Tumble and massage well. Set aside (marinate) for 1 hour.
    =Heat oil in pan. Remove liquid in marinated chicken and pork (drain).Pour combined meat into pan (include the crushed garlic and pepper). Tumble constantly to avoid sticking. Fry till golden brown or up to almost done.
    =Add in half of marinade solution and sugar. Bring to a boil-stir and tumble constantly until desired tenderness of meat is achieved.
    =Should sauce be lacking just pour in additional marinade solution until preferred sauciness is obtained.
    =Should there be high degree of saltiness of broth, just pour in additional 1/4 teaspoon sugar.

    OPTIONAL:
    Re: Chicken Liver = on last stage of boiling, add chicken liver. On half-cooked state remove liver and pound/crush in a bowl until they become paste. Pour back into ADOBO. Liver adds flavor and is creatively-innovative.

    Re: Bay Leaf=just add in bay leaves on last stage of cooking. Bay leaf also adds exotic spice flavor BUT SOME TAKE IT AS HAVING MEDICINAL TASTE.

    Re: Boiled Eggs = just scatter on top of serving dish to creatively serve "A DIFFERENT ADOBO"

    Re: Additional Cooking Oil = when meat tenderness is achieved just pour in additional oil and tumble again for about 1-2 minutes. Adding oil will make the sauce of the dish really oily-brown but very good for pouring unto rice or be made as bread dip.

    Good luck.
    Will give other recipe next time.
     
  10. Remander

    Remander

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    Great dish!

    There was a thread here a few months ago on this: http://www.glocktalk.com/showthread.php?s=&threadid=225065

    My input was:

    A Chicken Adobo recipe from "How to Cook Everything" by Mark Bittman:

    1 cup soy sauce (I use low sodium)
    1 cup H2O
    1/2 cup white or rice vinegar
    tbsp chopped garlic
    2 bay leaves
    1/2 tsp black pepper
    whole chicken, cut up

    bring all but the chick to a boil in large pot. add chick, reduce heat to medium and cook covered 30 minutes. turn once or twice during.

    remove chick and pat dry with paper towels. grill or oven-broil it until crisp, about 5 minutes per side.

    meanwhile, boil remaining sauce over high heat until reduced to about 1 cup. serve sauce over rice as a side to the chick.

    I have cooked this three times. It is pretty good stuff. I have added some stir fried asparagus to the sauce/rice combo just for some green, and it was good. I also like to add a little cracked red pepper. Heck, I may do it again this weekend.

    Try it. It is cheap and easy and different. Great result from simple ingredients.
     
  11. KYglockers

    KYglockers A.W.E.S.O.M.E.

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    Made Chicken Adobo tonight, a variation on some of the recipes on this thread................ALL I CAN SAY IS ---WOW, that was TASTY AS HELL. MMMmmMMMmm
    I used red wine vinegar cuz I didnt have white or cider on hand- Still tasted good.
    I added some large cut onions, also good.

    I only had chicken breast on hand, it was a little too "stringy" but still was good, I will try it next with either some pulled purk, cubed pork, or beef roast. Hell, I could eat it with no meat at all. Also, my rice turnes out overdone, bc Im still getting used to my Zojirushi rice cooker!
    All in all, I think this is gonna be something I eat alot, Im a big vinegar fan, as my favorite dish is Sauerbraten! Sorry to all who have not had the pleasure of trying that lovely German dish.
     
  12. antediluvianist

    antediluvianist

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    It's a favorite in the Philippines, all right, but the word "adobo" comes from the Spanish "adobar", which means "to stew". Well of course the Philippines was under Spain for more than 300 years.

    There is a Mexican "adobo" too, although it's different.
     
  13. walangkatapat

    walangkatapat Millennium Member

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    My wife uses a whole chicken and puts in potatoes, carrots, onions.
     
  14. Wulfenite

    Wulfenite The King

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    I make a similar dish but my recipe includes brown sugar.
     
  15. Dandapani

    Dandapani

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