Sunday, 9 March 2014

Chicken Adobo

I've now been in Dubai for 18 months and I have been really enjoying the vast array of foods, due to the fact that Dubai survives on immigration. Each nationality is therefore catered for by the local restaurants and supermarkets. My favourite is Indian which has actually become a staple for me. But as my work colleague pointed out that there is also other great foods, one being Filipino.

This version of Adobo was given to me by my colleague and was told that is a popular dish in the Philippines and also very simple to make. This is actually the second times I've made this dish, the first being a disaster because I stirred the ingredients whilst cooking. This apparently affects the vinegar, which overpowered my first attempt. So it wasn't that simple :-).The second time came out a lot better.

Also I do not have any measuring jugs and so guess the amount of liquid, but it's 50% soy and 50% vinegar. I had a lot of liquid so cooked it without a lid to reduce the liquid to almost nothing. Also if you can get Filipino soy sauce and vinegar it give a slightly different taste, as the soy is sweeter than Chinese soy source and the vinegar is cloudy and not clear, but do not worry if you cannot.

4 pieces of chicken (can be boned or left on but thighs are best)
50% soy sauce
50% white vinegar
4/5 crushed garlic cloves
10 black peppercorns
4 bay leaves
(serves 2)

Add all the ingredients into a bowl and marinate for a minimum of 20 minutes, but the longer the better, as left it overnight

Then place into a pan and bring to the boil (do not stir until it is boiling). Then turn down the heat until the liquid and reduced to almost nothing.

I am serving it with brown basmati rice (because it's healthier) but jasmine rice is normally the preferred rice.

How simple