I grew up eating Filipino food, but rarely helped cook it since my mom is SO much faster in the kitchen than I am. Now that I’m older and wiser, I think I’ve earned a shot at doing more than just chopping garlic and boiling rice.
Adobong Manok
Chicken Adobo
The term adobo was adopted from Spanish, however the Filipino version of adobo reflects the process in which it is cooked, rather than a type of food.
In oldentimes, it was cooked in a palayok, a clay pot, but I will subdue my inner hipster and not attempt to acquire one on Amazon.com/ph (yeah, Wikipedia helped me out on that one).
It’s a savory dish that I enjoy extra vinegar-y.
Beware of chomping down on whole peppercorns, unless you enjoy eating them whole– if that’s the case, then we have nothing in common and never will.
Ingredients:
– 1 package of 4-5 chicken drumsticks
– 1/2 cup soy sauce (Silver Swan pictured, but use any- except Gray Goose )
– 1/2 cup white vinegar
– 3 cloves of sliced garlic
– 1/2 tbsp whole peppercorns
– 1- 2 bay leaves
– jasmine white rice
This is a pretty informal dish. We like to cook the drumsticks first, then in the same pot, add a 1:1 ratio of soy to vinegar (adjust to taste) along with the garlic, peppercorns, and bay leaves. Bring to a boil and then let it simmer, covered, for about 20 minutes.
Uncover and allow to cook for another 10-15 minutes.
Chicken should be tender and the sauce a little thickened.
Serve alongside jasmine white rice.
There are many variations involving different vinegars (white wine, rice, apple cider), or adding sugar, calamansi juice, or pepper flakes. Also, basically any meat can be used, chicken just happens to be the most common (and tastiest).
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