Philippine adobo is unofficially regarded as the national dish of the Philippines. Before colonization, meat, poultry and fish were often marinated in Filipino cuisine to prevent spoilage. Vinegar, soy sauce, bay leaves and black peppercorns are the main ingredients. When the Philippines became a Spanish colony, the Spanish gave it the name 'Adobo', which is Spanish for marinating. Each family has its own recipe, so the dishes can differ per region. We got the delicious recipe for Chicken adobo from Riza, who was born in the Philippines. Chicken adobo is often only eaten with rice, but you can eat all kinds of vegetables with it. For example, we ate stir-fried aubergines with it.
Preparation time: 15 minutes
Marinating time: 2 hours
Preparation time: 45 minutes
Step 1. Marinate the chicken
In a large mixing bowl, combine the chicken, crushed garlic, soy sauce, cider vinegar, chicken stock, bay leaf, cilantro seeds, black peppercorns and annatto seed (or alternative).
Cover and let it marinate in the refrigerator for 2 hours.
Step 2. Bring the chicken mixture to a boil
Put the chicken mixture in a large pan with a little oil.
Bring it to a boil, cover, and simmer for 30 minutes. Turn over the chicken drumsticks or wings from time to time
In the meantime, go to step 3.
After 30 minutes, remove the lid from the pan and cook for another 10 minutes until the chicken is cooked.
Remove the chicken pieces from the pan and set them aside.
What remains in the pan can cook for another 10 minutes until the sauce has reduced by half. Stir occasionally so that it does not burn. In the meantime, you can already go to step 4.
Step 3. Cook the rice and vegetables
While the chicken is simmering, cook the rice as indicated on the package and prepare the vegetables you want to eat next to it.
For example, we ate it with aubergines, stir-fried over high heat in soy sauce and ginger.
Go back to step 2.
Step 4. Fry the chicken
While the sauce is thickening, you can start frying the chicken.
Heat the oil in a pan until the oil is very hot.
Fry the chicken over medium heat in batches for 5 minutes until golden brown and crispy
Step 5. Serve!
Divide the chicken over the plates and pour the sauce over it.
Serve with rice and vegetables on the side.
Kain na! ('Enjoy your meal')
Curious how the mix of cultures has shaped Filipino cuisine? Riza tells us.
1.5 kg chicken (wings and/or drumsticks)
6 cloves of garlic
250 ml of cider vinegar
375 ml chicken stock
1 bay leaf
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp annatto seed (red yeast): this is a bit more difficult to obtain, so you can also replace this with 0.5 tsp paprika and a pinch of turmeric
3 tbsp soy sauce
2 tbsp oil
80 grams of rice per person
Vegetable of your choice on the side (e.g. aubergine)
Large mixing bowl
Large deep pan/wok
Alvast in de stemming komen?
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