January 31, 2016

Filipino Adobo Chicken

Another Sunday edition for "The 52 Cookbook Pact" hosted by Ruchina. I had blogged this delicious dish before at my other blog Foodieshope, so used the same picture here.

Filipino Adobo Chicken, from Philippines with my slight changes to simplify as always!


Dark and delicious Chicken bites marinated in soy sauce, lime juice, Apple Cider vinegar, garlic, onions, and bay leaf, and simmered with little brown sugar, with a dash with Sambal Olek or pepper, Adobo from Philippines is surprisingly delectable dish.
Usually Adobo sauce is associated with Spanish Chipotle in sauce and spices which also makes delicious marinated chicken called adobado and this Filipino Adobo dish, I am sure, is influenced by Spanish Adobo but used lot less spices and a bit different than the Spanish one. Either way, juicy Adobo Chicken makes one delicious lunch!

Here is how I made it:
1. Cube 2-3 Chicken breasts into bite sized pieces,place in a bowl. Now add juice of 1/2 a lime, 1 tsp Garlic powder or 2-4 fresh Garlic minced, 1/4 cup light and low sodium soy sauce or dark Soy if you like dark color,1 tbsp dried Onion flakes or 4 tbsp minced onion, 2 tsp brown sugar or dark molasses, 1-2 tbsp Apple cider vinegar, 1/2 tsp Chinese Five spice (my addition), mix everything in a big Ziplock bag, zip up and marinate overnight in the fridge or if you are short of time, keep it for few hrs, 4-5 hrs to develop the flavor.

2. Next day or few hours later, heat 2 tsp butter in a wide non-stick pan, add 1 bay leaf. Pour in the marinated chicken with all the liquid, 1 tsp more dark Soy sauce if you have added light Soy before and pepper or Sambal Olek (my fave red hot chilli sauce) or sweet and hot chilli sauce. Do not add salt until dish is done and unless you need it since Soy sauce has salt in it already.

3. Stir-fry on medium heat until it cooks down and the sauce is thick, shiny and clings to the chicken and chicken is cooked.Taste for salt and sugar, add only if needed. Serve garnished with Green onions and/or sliced green chillies on a bed of white or brown rice.
Cookbook:
Recipe is from "The Adobo Road Cookbook" by Marvin Gapultos with my changes.
Note:
Adjust the spices and sauces as per your taste, some like it tangy or sweet or spicy. Up to you to add or not add certain ingredients. It may not make this dish very "authentic" if we change the exact recipe like I did here slightly but believe me, it's a delightful dish anyway, so make it and enjoy!

2 comments:

indosungod said...

Nice to see you again. Asha!

Asha said...

Hi Indo, so good to see you. Yeah, took a long time to come back but still not into it 100%, will see :)