Philippine adobo is a popular Filipino dish made from different kinds of meat, different kinds of seafoods, or different kinds of vegetables which is marinated in vinegar, soy sauce, garlic, ground black pepper and salt and a little bit of ajinomoto( A Japanese spies)but it is optional. It is occasionally been considered as a regular dish in the Philippines.
Why is it called adobo?
The word adobo is derived from the Spanish word ADOBAR, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spanish Pedro de San Buenaventura.
Is Adobo Filipino or Mexican?
Mexican adobo uses the traditional Spanish spices but adds indigenous ingredients and is a fusion of indigenous and colonial influences.
Why is adobo popular in the Philippines?
Like many other culture based in warm climates, Filipino natives developed various methods of preserving food.
Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria.
It’s delicious flavour and preserving qualities served to increase adobo's popularity.
What does Filipino chicken adobo taste like?
The perfect adobo lies in the delicate balance of soy sauce, vinegar, garlic and bay leaves and fresh whole and ground peppercorns.
What to serve with Chicken Adobo
It is always serve with rice for Filipinos and sometimes mashed potatoes if foreigners from other countries will visit in the Philippines although there are so many foreigners who also like to eat Adobo with the rice.
A simple green leafy vegetables salad, shredded raw cabbage and carrots and also chopped cilantro scallions is a perfect side dish with chicken adobo for foreigners.
Adobo is always a crowd favourite for Filipinos.
Adobo is high acid content at room temperature adobo can last two to three days in refrigerator.
Health benefits of adobo seasoning
The black pepper in most blends is also a good source of iron and also contains a high level of manganese.
How to prepare the meat before cooking:
Cut the Chicken meat into serving size and place in a big basin or in a big bowl add salt and lemon juice and mix it well clean the chicken well discard the fatty parts of the chicken in and out of the chicken skin and soak or 5 minutes.
After 5 minutes start washing the chicken 3 or more times or as you wish so it may come out very clean.
Put the clean chicken in a bowl and start gathering the ingredients for marinating the chicken.
Add vinegar, soy sauce, garlic, onions, ground black pepper, and salt.
Marinate for 1 hour before start cooking or you can marinate overnight the tastier the result if marinated overnight because the sauce will absorb well in the meat.
Cooking preparations:
Drain the marinated chicken and sit aside the sauce for later use.
In a saucepan add oil and add some species from the marinated sauce fry until golden brown.
Add the marinated chicken into the pan and mix well and cover the pan and simmer for about 10 minutes.
Add the bay leaves, whole black pepper and continue mixing and it cover again and continue cooking for about 25-30 minutes or until it’s done.
After 30 minutes you can see if the chicken and the sauce almost dry put off the fire and transfer the chicken into the platter and serve with rice for Filipinos or mashed/potatoes for foreigners of their choice with some salad!
7 MINUTES VIDEO ON HOW TO COOK CHICKEN ADOBO
Kommentare