Monday, May 17, 2010

The Weekend Dish: Chicken Adobo

First, let me thank everyone who sent me ideas for the title of this blog segment.  I had a lot of great ones and it was hard to decided which one to choose, right up to the very end!  My hubby came up with this one.  So, thanks hon!  My other favorite was "Balikbayan Blog" conjured up by my Aunt Mare.  It was funny and witty.  My husband pointed out though, that only a Filipino or someone with a lot of Filipino connections would get it.  I also liked "A bite of P.I. (Philippine Islands) but we nixed that one for the same reason.  We agreed on "The Weekend Dish".  Plus, whenever I do something instead of Filipino food, I can still use that same title!

Now, on with the Chicken Adobo.
I chose a simple dish because I've been craving it for awhile and it was the first dish I thought of when I contemplated starting this blog segment.

Here are your ingredients:

  • 2 1/2 lbs chicken pieces, cut into serving pieces ( I used a combination of boneless, skinless thighs and breast, and drumettes)
  • 3-4 cloves of garlic, minced
  • 1/2 cup white vinegar
  • 3/4 teaspoon soy sauce (play around with the vinegar to soy sauce ratio.  You can do this by pouring into a bowl and tasting before adding it to the pan.  My mom likes a 2:1 ratio, respectively.  I like a little more soy sauce.)
  • 1/4 teaspoon black peppercorns, cracked (I didn't have any, so I just used ground pepper to taste)
  • 1 bay leaf
  • Vegetable oil for frying (optional)
  • 1-2 cups short grain white rice (I usually have brown, but I just can't have adobo with brown rice)

Cook rice according to package directions.

Combine all ingredients in deep pan, coating chicken pieces evenly with spices.  Wanna see it?  Here ya go:

Bring it all to a boil over medium heat, then lower heat to medium low, cover and simmer for 30 minutes until chicken is tender and cooked through.  (If you're using boneless, skinless chicken breasts I would add those pieces during the last 15 minutes so they don't dry out.)  Occasionally, gently turn the chicken over while it is simmering.

This next step is optional.  I didn't do it because I was hungry!  When chicken is done simmering, turn heat off, remove chicken pieces and pan fry them (this is where the vegetable oil comes in).  Brown chicken on both sides.  If you want you can skim any fat from the sauce before adding the chicken pieces back to it and serving over rice.  If you don't want to pan fry it, then just serve over cooked rice and enjoy!
You can also do this in a slow cooker.  Add all ingredients to the slow cooker, making sure all the chicken is coated thoroughly and it evenly covers the bottom of the slow cooker insert.  Cook on low for 6-8 hours or high 4-5 hours (refer to your slow cooker manual) and serve over hot cooked rice.

The finished product.
It doesn't look "pretty", but I really don't know how else to plate this dish.  It's simple and tasty and that's all that mattered to me when making it.  That and that my kids would like it.  Which they did.  We all got our grub on!
Happy cooking (and eating)!

1 comment:

Welcome to 10x desserts! said...

This brings back memories! My mom used to make this dish and I haven't had it since I was little. Thanks for the recipe. I'm going to have to try it out.