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| CHICKEN ADOBO (FILIPINO VERSION) | |
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1 whole chicken (cut into eight pieces) 1 whole garlic (chopped) olive oil or vegetable/corn oil 1 tsp. ground black pepper 4 whole black pepper cloves 3 dried bay leaves 1 cup soy sauce 1 cup vinegar 7-up or Sprite (optional) 1 whole lemon (cut into 4) (optional) Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well. Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize. Add ground black pepper, whole black pepper cloves, bay leaves, soy sauce, and vinegar, and let simmer for 25-35 minutes or until chicken is done. Taste and adjust to suit your taste (should be a bit tangy). When chicken is tender, you may add some 7-Up or Sprite if you prefer a sweeter taste, and let simmer for 5 more minutes. Serve over rice. | |
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recipe reviews #156735
GODOFREDO A. ALVERO, JR. (Philippines) says:
Adobo is an authentic Filipino dish. The Tagalog version is, I think, the original-dry, tangy and a little bit on the salty side. The secret in cooking this fav food is the right combination of vinegar and spices (specially garlic) and the slow, simmering way of cooking it. Adobo should be well-cooked and should last for several days without refrigeration - a must in most parts of the Philippines then when there was yet no electricity and refs.
#158338
Green says:
I'm pilipina, but it's my first time to cook this. haha let my boss be my judge :)
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