Hi Guys! This is the Filipino Chicken Adobo!
I have decided to make according to one of the fellow blogger Lisa, who writes lots of yummy and wonderful recipes at Low Crab Yum. There are lots of low crab and healthy recipes on Lisa’s blog. If you were searching for healthy daily recipes, Low Crab Yum would be a great resource.
There are so many yummy foods around the world and for all of my past days, I was mostly surrounded by Chinese food and that’s why Chinese cuisine has been my main interest in kitchen. However I have made the decision to test more recipes from other cuisine around the world.
When I fist reading the recipe, it seems quite interesting to me because we do not marinate meat with vinegar usually in Chinese cuisine. On the contrast, vinegar usually is added at the last minutes of the dishes with just a small amount. Filipino Chicken Adobo calls for larger amount of vinegar. So at the beginning, I was worried about whether the sour taste would be slightly overwhelming. Then I find the cooking time is longer than most of the stir-fry dishes, so the vinegar will be volatilized mostly. However the taste can also be tested in the final dish.
I have made some basic changes to lisa’s recipe. Firstly I use chicken leg to replace boneless chicken breast. But I remove the bones too. Then I add 4 bay leaves.
Filipino Chicken Adobo
- 4 chicken legs , bone removed and cut into pieces
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 garlic cloves , minced
- 4 bay leaves , optional
- Marinate chicken with vinegar, half of the minced garlic; light soy sauce and dark soy sauce for around 1hour. Transfer chicken out and drain. Keep the sauce too.
- Heat up oil in pan, fry garlic until aroma. Put chicken pieces in to fry until slightly browned. Pour in the sauce, bay leaves and then simmer for 10 minutes over medium fire. And then turn up the fire and thicken the sauce.