It’s August! We’re half way through 2010, folks. Can you believe that?! I have two more weeks left on my summer break, incidentally the same number of weeks remaining until I turn another year older. Bring it on, thirty three!
Moving along.
A couple of nights back, while I was dealing with yet another bout of insomnia, I stumbled upon this food blog which had an entry on Chicken Adobo, a classic Filipino dish which involves stewing chicken in three essential ingredients: vinegar, soy sauce and garlic. Lots of garlic. Mmmm. Reading the entry left me craving for the dish at four o’clock in the morning.
Did I end up preparing the dish?
Oh, yes I did.
Well, not right away… but I did, alright.
Every Filipino household has their own version of the dish, with recipes varying in ingredients and steps on how to cook. I learned this recipe from my mom, who learned it from her mom. I think what makes this a sublime dish is the combination of the three essential ingredients. The steps in preparing the dish aren’t as crucial, though. Mine basically involves marinating, frying, and braising. What I like is how easy it is to prepare this dish. It’s cheap, and best of all, delicious! Now who doesn’t want that? I say make it for dinner tonight!
Chicken Adobo
2 pcs boneless, skinless chicken breasts
4 pcs skinless chicken thigh, bone in
1 Tbs minced garlic, plus 1 Tbs for marinade
1/3 cup soy sauce, plus 1/3 cup for marinade
1/2 cup white vinegar
1/2 cup water
1 Tbs honey
1/8 tsp ground black pepper
2 dried bay leaves
2 Tbs olive oil
Directions:
1. Cut chicken breasts. Breast and thigh pieces should have similar sizes. Marinade chicken pieces with 1/3 cup soy sauce, 1/8 tsp ground black pepper and 1 Tbs minced garlic. Let sit for 30 minutes to an hour.
2. In a deep sauté pan, heat 2 Tbs olive oil over medium-high heat. Fry the chicken pieces, browning them on all sides, about 5 minutes each side. Add soy sauce and garlic from marinade.
3. Add vinegar, soy sauce and water into the pan. Add garlic, honey and dried bay leaves. Bring to boil, and reduce the heat to low. Continue simmering without stirring for about ten minutes. Cover and simmer for another 20 minutes, stirring occasionally.
4. Remove chicken from the pan, and transfer to a platter. Tent with foil. Continue simmering the sauce, uncovered, for about 10 minutes (until slightly thickened). Remove from the heat and pour sauce over the chicken.
Serve with steamed or garlic rice. Personally, I like having it with a ripe banana on the side.
