Ingredients with Measurements:
- 1 kilogram chicken, cut into serving pieces
- 1 head garlic, minced
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon sugar
- 2 tablespoons cooking oil
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the minced garlic and sauté until fragrant and lightly browned.
3. Add the chicken pieces and cook until lightly browned on all sides.
4. Pour in the vinegar, soy sauce, and water. Add the bay leaves, whole black peppercorns, and sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes or until the chicken is cooked through and tender.
6. Season with salt to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 120mg
Sodium: 1600mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 4g
Protein: 39g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- White vinegar can be used instead of apple cider vinegar.
- Light soy sauce can be used instead of regular soy sauce.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced onions and bell peppers for a more colorful and flavorful dish.
- Use coconut vinegar instead of white vinegar for a slightly sweeter and milder taste.
- Add potatoes or carrots for a more filling and nutritious meal.
Tips and tricks:
- Use a heavy-bottomed pot or Dutch oven to prevent the chicken from sticking to the bottom.
- For a more intense garlic flavor, crush the garlic cloves instead of mincing them.
- Let the adobo rest for a few hours or overnight before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover adobo in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover adobo in a freezer-safe container for up to 2 months.
Reheating instructions:
- Reheat adobo in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve adobo in a large serving dish or individual plates.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve adobo with steamed rice and a side of vegetables or salad.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Fresh salad with vinaigrette dressing
- Garlic fried rice
Troubleshooting advice:
- If the adobo is too salty, add a bit of water or sugar to balance the flavors.
- If the adobo is too sour, add a bit of sugar to balance the acidity.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
- Store leftover adobo in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Adobo is a popular Filipino dish that originated from the Spanish colonial era. It is typically made with meat or seafood marinated in vinegar, soy sauce, garlic, and other spices.
Flavor profiles:
- Adobo is a savory and tangy dish with a rich umami flavor from the soy sauce and garlic.
Serving suggestions:
- Serve adobo as a main dish for lunch or dinner.
- Bring adobo to a potluck or party as a crowd-pleasing dish.
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Region: Philippine