A dish that has been passed on from one culture to another, adobo can be considered a staple of many households all over the world. Although it’s been linked a great deal to Spanish cuisine, it’s more popularly known in the Philippines and they have quite a number of variations of the dish to reinforce this claim. Ask any Filipino what their favorite viand is and expect that a large share of them will answer adobo. It may be a simple concoction of meat cooked in soy sauce and vinegar but the wonders it can do to your palate can be quite fascinating.
• chicken, cut up into serving pieces
• minced garlic
• minced onion
• dried laurel leaves
• cooking oil
• soy sauce
• black pepper
1. Heat a pan in medium fire. While waiting, mince the garlic and the onion.
2. When the pan is hot enough, drizzle it with a bit of cooking oil. When the oil heats up, sauté the garlic. When the garlic turns golden brown, toss in the onions.
3. Add the pieces of chicken and parboil them so that they absorb the flavors of the garlic and onion.
4. As the chicken simmers in the oil, add the laurel leaves.
5. Pour in the soy sauce and the vinegar. Adjust the amount depending on your desired taste. If you prefer your adobo to be salty, indulge on the soy sauce. But if you like it a little tangy, add a little more vinegar.
6. Once you’re satisfied with the taste, cover the pan and let it simmer for 10-15 minutes. This will allow the meat to soak up on the flavors.
7. Check if the meat is cooked by poking it with a fork. When it’s tender enough, it’s time to turn off the fire.
8. Before serving, enhance its flavor by sprinkling ground pepper on the dish.
If you’re fairly new to cooking adobo, try out this basic method of whipping up this iconic dish. But if you’ve mastered the recipe for quite some time and have secrets up in your sleeve that you’re willing to share, don’t hesitate to write a comment below.
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