Wednesday, September 7, 2011

Chicken Adobo (Adobong Manok)

This is by no means the only way to cook The Philippines' national dish.  There are so many varieties based on region and preference.  This is just the way I prepare it.  :)

1  whole fryer chicken, cut up (about 8-10 pieces, depending if you cut up the split chicken breasts)
4-5  cloves garlic, chopped
2-3  white or yellow onions, roughly chopped - larger slices
1 Tbsp peppercorns
3-4  Bay leaves
2 Tbsp sesame oil (or enough to barely coat bottom of pan or pot)

1 C  soy sauce
1 C apple cider vinegar
1 C sugar
1 C warm water

White sticky rice

In mixing bowl or large measuring cup, combine soy sauce, vinegar, sugar and water. Set aside.  In stock pot or dutch oven, heat to medium high, add sesame oil, then add chicken.  Brown one side.  Flip, then add garlic and continue to brown other side.  Add onions, soy sauce mixture, peppercorns and bay leaves.  Bring liquid to a boil, then reduce heat to simmer for about 10-15 minutes, or until onions begin to turn translucent.  Serve with rice.

Serves 6-8.


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