Good evening, Raffies!
I am writing while watching an amazing thunderstorm. Luckily, I also have a laptop, which allows me to write without fearing that thunder might strike the house..
Today we are going to the Philippines and we are making what is to be considered the most Filipino dish ever: Chicken adobo.
It is said that this recipe existed long before the Spanish ever set foot on the islands. In fact, “inadobo” is an old preservation technique. Cooking the chicken in vinegar and soy sauce was also a way of preserving the meat from spoiling.
The recipe is really simple and you do not need much cooking experience to get a great result:
1 chicken, cut into pieces
2 tbsp oil
1 onion, sliced
2 tbsp garlic, crushed
2/3 c soy sauce
1/3 c vinegar
1 tbsp fresh black pepper
1 bay leaf
Start by frying the meat in a pan with oil until it is nice and golden-brown. Remove the chicken and fry the onions and the garlic. Add the soy sauce, vinegar, black pepper and bay leaf. Add the chicken to the pan again and bring to a boil. Reduce the heat and let simmer for about 40 minutes. Serve with rice.
I really liked this way of cooking the chicken and was surprised at how good it could be with so little effort and so little ingredients. My husband only commented with a loud “hmmm”.