Chicken Adobo - Monday, June 21, 2010 16:04 - 0 Comments
Filipino Chicken – Can You Say Adobo?
Do you read Oyster Food & Culture? Well I do. It is a “great place to exchange ideas and learn about culture through food”. Well recently, via an excellent post, OF&C made me realize that I know very little about Filipino food – how can that be? So I decided that not only was it time to remedy that, it was time to learn by doing!
I’ll start with this caveat. I am not Filipino. I may stick my foot in it once or twice here as I attempt to acquaint you (and myself) with a Filipino dish known as Adobo. I don’t know if the Philippines have an official national dish, but I can say Adobo must come close.
Adobo is not a recipe per se; it is a method by which anything– fish, fowl, vegetables or meat is marinated in vinegar, and spices. It is often braised and then browned in hot oil. Though some versions are finished under the broiler. Soy sauce may or may not be used. My version is made with boneless chicken thighs, but bone-in seems to be the norm. The dish is often garnished with an egg, but I did not know that when I prepared the version you see here. But I did serve it with rice, which is also very typical. Continue…
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- I love to eat this and now I can make my own. So happy to try this! MAHALO!!!!...
- Much appreciated... If you'd like you can submit your other recipes too....
- What an interesting site you have! I know that there are a lot of variations in...
- Hi ADOBO CHEF!!! Found your website and I am really fascinated by your interest...
- Mahalo, lots of sabaw makes it go so well with rice noodles. Thanks for commenti...
- Nice. This is how I like my adobo, lots of sabaw! Thanks!...
- Sure thing... cooking it tonight....
- Omg! You posted ;) No, no... Thank YOU!...
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