What we have now is one of the most served dish in the Philippines. It's one of my favorite especially if it is spicy and made with chicken wings.
In english, adobo means “vinegar-braised.” But its name came from a Spanish term, "Adobar". Meaning: marinade, sauce or seasoning. It is a popular dish and cooking process in the Philippines that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken..
It's time to prepare.
INGREDIENTS:
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces (you can take out the skin if you are health-concious)
1 large onion, quartered and sliced
1 clove garlic, minced
1/3 cup white vinegar
1 bay leaf
1 cayenne pepper (siling labuyo)
2/3 cup soy sauce
1 tablespoon black pepper
Sugar (optional)
DIRECTION:
-Heat the vegetable oil in a large skillet over medium heat.
-Cook chicken pieces until golden brown on both sides, then remove.
-Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
-Pour in vinegar and soy sauce, black pepper, and bay leaf. Add the browned chicken, increase the heat, and bring to a boil.
-Add cayenne pepper or siling labuyo. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 30-40 minutes.
-You can add a tsp of sugar if you like a sweet-chilli taste.
Your spicy chicken adobo is now ready to serve.
In english, adobo means “vinegar-braised.” But its name came from a Spanish term, "Adobar". Meaning: marinade, sauce or seasoning. It is a popular dish and cooking process in the Philippines that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken..
It's time to prepare.
INGREDIENTS:
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces (you can take out the skin if you are health-concious)
1 large onion, quartered and sliced
1 clove garlic, minced
1/3 cup white vinegar
1 bay leaf
1 cayenne pepper (siling labuyo)
2/3 cup soy sauce
1 tablespoon black pepper
Sugar (optional)
DIRECTION:
-Heat the vegetable oil in a large skillet over medium heat.
-Cook chicken pieces until golden brown on both sides, then remove.
-Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
-Pour in vinegar and soy sauce, black pepper, and bay leaf. Add the browned chicken, increase the heat, and bring to a boil.
-Add cayenne pepper or siling labuyo. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 30-40 minutes.
-You can add a tsp of sugar if you like a sweet-chilli taste.
Your spicy chicken adobo is now ready to serve.
wow what a color of this recipe.. just mouthwatering!!!
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