Chicken Adobo by Germ

So here is yet another recipe I thought I had already posted on Mélange, but it turns out I was wrong.  I did publish it as a note on my Facebook page, but forgot to replicate it to my blog, once it was created.  Oops!

Filipino Adobo, unofficially known as the national dish of the Philippines, has its roots in Spanish cuisine, but its preparation and flavor is entirely Filipino. Although it also shares a name with some Mexican dishes, they are not the same by any stretch.

This is by no means the only way to cook The Philippines' national dish; this is just how I've prepared it since I was in college. There are so many varieties based on region and preference. Some more spicy, some with more savory elements (like fresh herbs, etc.). However, all share two main, basic ingredients: soy sauce and vinegar. It's the vinegar that sets this dish apart and gives it its unique flavor. I make it with sugar so it ends up a sort of adobo/sweet-and-sour hybrid. Very popular at pot lucks.  You can modify it according to your own tastes, either using less sugar or omitting it altogether.  Just don't take out the vinegar.  ;)

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Ingredients:
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 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 (use gluten-free variety to make this a GF dish)
1 C apple cider vinegar
1 C sugar
1 C warm water
White sticky rice

Directions:
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 a minimum of 15 minutes, or until onions begin to turn translucent.  Serve with rice.

Serves 6-8.

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GBAdams
03/08/2010