Chicken Adodo: Much adobo about delicious victuals/vittals/vittles (pick your preferred spelling)
This is a traditional Filipino recipe which I’m learning to get good at. While I love a good wine with a meal, this is a beer meal. If you find a wine which fits with this recipe let me know. I’ll continue to move the taste around on this recipe over time, but here is where I am with it.
The Ingredients
- 2 lb (1 kg) chicken pieces, cut up or whole
- 6 cloves of garlic, coarsely chopped (yes, 6!)
- 4 Tbsp (50 ml) soy sauce
- 1 tsp (5 ml) ground black pepper
- 2 cups (500 ml) water
- 2 bay leaves
- 2 Tbsp (25 ml) of olive oil
The Directions
- Put bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
- Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
- Add the chicken to the fry pan and brown it over medium-high heat (about 5 minutes).
- Add the broth to the fry pan and simmer, partly covered, until done (about 25 minutes).
- Remove the bay leaves and serve over rice.
While this recipe uses chicken, doesn’t need to you can also use this recipe for pork or use both for a single meal if you are feeling adventuresome. Since this is such a HIGHLY flavored meal, wouldn’t recommend wine – beer should work! In case you haven’t notice, I think everything can use a little garlic.
Nostrovia! ~E