Chicken adobo is a popular Filipino dish that is loved for its flavorful and savory taste. The dish is a staple in Filipino cuisine and has a long history that dates back to the pre-colonial era. Here's a step-by-step history and recipe for chicken adobo.
The history of chicken adobo
Chicken adobo originated in the Philippines, where it was traditionally made using vinegar, soy sauce, garlic, and bay leaves. The dish has a long history that dates back to the pre-colonial era when the indigenous people of the Philippines cooked meat and fish with vinegar and salt to preserve them for longer periods.
The dish was introduced to the Spanish colonizers in the Philippines in the 16th century, who then added garlic and soy sauce to the recipe. Over time, the dish evolved, and different regions in the Philippines added their own unique twist to the recipe, such as using coconut milk or pineapple juice.
Today, chicken adobo is considered one of the national dishes of the Philippines, and it is enjoyed by people all over the world.
Ingredients for chicken adobo
- 1 pound chicken (cut into pieces)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 head garlic (minced)
- 2 bay leaves
- 1 tsp black peppercorns
- 1/2 cup water
- 2 tbsp vegetable oil
Instructions:
- In a bowl, combine the soy sauce, vinegar, water, garlic, bay leaf, and peppercorns. Mix well.
- Add the chicken to the bowl and marinate for at least 30 minutes, or up to overnight in the refrigerator.
- In a pan, heat the cooking oil over medium heat.
- Remove the chicken from the marinade, reserving the marinade.
- Fry the chicken pieces in the hot oil until lightly browned, about 5 minutes on each side.
- Add the reserved marinade to the pan, and bring it to a boil.
- Reduce the heat to low, cover the pan, and simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
- Stir occasionally and taste the sauce. Adjust seasoning as needed.
- Remove the bay leaf before serving.
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