Tuesday, July 12, 2005

Philippine Chicken Adobo

Philippine Chicken Adobo -- authentic recipe

2-1/2 pounds of chicken, cut into large serving pieces (you
can substitute 3-1/2 pounds of chicken legs). Leave the skin
on, but remove as much fat as possible.

3 or 4 cloves of minced garlic (not 3 or 4 entire garlics!)

1/2 cup of white vinegar

1/4 teaspoon of cracked black peppercorns (you can
substitute course ground black pepper)

1 bay leaf

2 tablespoons soy sauce

3/4 teaspoon salt (adjust to suit your personal taste)

Combine all ingredients in a deep glass or stainless steel
pan, coating the chicken evenly with spices. Bring to a
boil over medium heat, then reduce heat to medium low.
Cover and simmer for about 30 minutes or until tender.
Gently turn chicken occasionally during the course of
cooking.

Regional option: Remove the chicken pieces from the sauce
and pan-fry in a little oil until browned on both sides.
This is not done in my wife's preparation of this dish.

Place in a container, pour the sauce over the chicken, place
in refrigerator overnight so that the flavor has time to
"go to work." All things Filipino are best done at night!

Reheat the chicken the next day and serve with steamed rice.

Best consumed with domestic San Miguel (none of that watered
down crap they import to the U.S.) in a frozen mug.
Remember, God only had two perfect creations, Filipino women
and San Miguel Beer.

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