My older daughters Jennifer Julia Ina have sometimes asked for my (Philippine) adobo recipe. Finally writing it down. Chicken (or Pork) Adobo 8-10 chicken thighs (Adobo can also be made with cubed pork, or a mixture of chicken and pork; but some folks are purists and will not mix their adobo meats) 1 Tbsp vegetable oil 1 Tbsp brown sugar 1/3 cup soy sauce 1/3 cup white vinegar (or sukang Iloko, if you have it) 6-8 cloves garlic, smashed 1/2 tsp black peppercorns 2-3 large bay leaves In the bottom of a stew pot or pan, heat oil till shimmering; toss in garlic cloves and brown. Sprinkle 1 Tbsp brown sugar across surface, and add meat. Brown meat pieces briefly, just to sear. Add liquid ingredients, bay leaves, and peppercorns. Cook covered on medium to low heat, until meat is tender (around 40 minutes); test meat for doneness. You should still have enough liquid to spoon over hot steamed rice when you serve the adobo.
Posted on: Tue, 27 May 2014 13:58:23 +0000
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