Adobong Manok

Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.

Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.

Chicken adobo or adobong manok is the another popular yet easy Filipino dish. Adobo have lots of variations such as pork, chicken, combination of pork and chicken, other meats, vegetables and seafood. In this recipe, we will used chicken then marinated and cooked in a blend of soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar until chicken is tender and the sauce thickens.

Estimated time of preparation: 10 minutes(plus marinating time)

Estimated time of cooking: 30 minutes

Good for 3-4 persons

Ingredients:

500 grams chicken, cut into serving pieces

1/2 cup soy sauce

1/3 cup vinegar

3 gloves garlic, crushed

1 teaspoon peppercorns

3 pieces bay leaves(laurel)

1 tablespoon sugar

salt to taste

1/4 cup cooking oil

1 cup water

Procedures:

Part 1

1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.

2. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2

1. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown.

2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender.

3. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.

4. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Atsara

Atsara is the Filipino equivalent to the pickle relish, though the way they're enjoyed are totally different.

Atchara, is usually paired with fried foods and rice while Pickle Relish is topped on sandwiches.

Their similarity is in the pickling, they both use vinegar and sugar.

Green papaya is the most common Atsara, though other vegetables can also be pickled, such as Radishes, Ampalaya, Singkamas, etc.

The process of making atchara is easy but quite tedious.

The green papaya is shredded, then salt is sprinkled to first sweat out its liquid, then wrung out (pigain) to remove as much liquid as possible.

The bell peppers, carrots, onion and ginger are sliced and mixed with the papaya, then boiled vinegar and sugar are poured on to it.

Ingredients

Serves: 10

    1 fresh green papaya, grated

    1 carrot, sliced crosswise

    1 red capsicum, sliced lengthwise

    1 thumb size ginger, sliced crosswise

    2 green chillies, seeded, sliced crosswise

    1 box 42.5g raisins

    250 ml (1 cup) vinegar

    250 ml (1 cup) water

    200 g sugar

    150g salt

    1 tsp salt

Directions

Prep:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hr

    Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Express the papaya juice with hands at least 3 times. With sauerkraut, rinse 3 times.

    Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.

    In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.

    Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.

    Keep refrigerated when not in use.