Chiken Adobo
Chicken Adobo is so loved by Filipinos. As a matter of fact, its almost always served in every Philippine restaurants or just about any Filipino gatherings.
Long time ago, chicken meat were cooked boiled or grilled and sometime fried in animal fat. With the advent of refrigeration methods, they would rely on smoke, salt and vinegar to preserve the meat. Back then, Paksiw is a common recipe for cooking fish and meat.
In pre-colonial period, Chinese traders introduced soy sauce to Filipinos and its new flavor quickly influenced Filipino cuisine. They have discovered that adding soy sauce to Paksiw brings up new savory of the meat while retaining its long shelf life characteristics and its been called many names like Black Paksiw, Sinaing, etc, depending on what tribe you belong.
When the Spaniards colonized the Philippines, they have discovered a dish prepared by marinating, hence the tern "ADOBAR". Since then, Adobo has became the standard name.
Ok now that you have been into the history, lets now cook Chicken Adobo.
ingredients:
1kg chicken
1/4 cup soy sauce
1/8 cup white vinegar
4 cloves garlic, crushed
1 medium onion, diced
6 peppercorns
1 bay leaf
1/2 cup water
1. Add all the ingredients except the soy sauce.
2. Saute until the chicken turn into light golden brown.
3. Close the pan leaving a small opening to let the vapor escape and let it simmer in low heat until the fluid is about half of its original level.
4. Add soy sauce and let it simmer further more until you achieve the desired fluid level.
