- Serving Size : 6-8
- Preparation Time: 25 minutes
- Total Cooking time: 1-2 hours
This is probably one of the most famous dishes to be found in Filipino cuisine. Easy to make and very easy on the pocket book. It is a delicious blend of tender chicken, in savory herbs, tart vinegar, and sweet palm sugar. Traditionally, adobo does not contain tomatoes, but as there are dozens, if not hundreds of variations from family to family, and town to town (and since the Filipino family that taught me how to make it used them) I feel this is an acceptable variation on the traditional recipe rather than an Americanization of a tried and true recipe, something I strive to avoid with ethnic cuisine whenever possible. Try this served over steamed white rice and experience the cuisine of the Philippines for yourself.
|2 1/2||lbs||boneless/ skinless chicken cut into large (2″) chunks|
|1 1/2||cups||vinegar (cider preferably)|
|1/4||tsp||red chili flakes|
|3||tbsp||palm sugar or white sugar|
|1||24 oz can||basil seasoned tomato puree|
Combine dried spices (bay leaf, garlic powder, onion powder, rosemary, oregano, pepper, salt, chicken base, chili flakes) in a spice grinder or mortar and pestle and grind until well blended. Mix into chicken and then add in the vinegar, set aside and marinate at least 20 minutes. Heat a large skillet or wok over high heat and add in 1 tbsp oil , add in the chicken and marinade and stir fry until chicken starts to turn opaque. Add in the garlic and chicken stock the return to a simmer for 5-7 minutes. Next, add in the tomato puree and sugar , cover and reduce heat to low, simmering 1-1 ½ hours or until chicken is tender. Serve over white rice and enjoy.