Ingredients with Measurements:
- 1 kg chicken, cut into serving pieces
- 1 cup vinegar
- 1 cup coconut milk
- 1/2 cup soy sauce
- 1/2 cup water
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp black pepper
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, marinate the chicken in vinegar, soy sauce, garlic, and black pepper for at least 30 minutes.
2. In a pan, heat the cooking oil and sauté the onion until translucent.
3. Add the marinated chicken and cook until browned on all sides.
4. Pour in the water and add the bay leaves. Bring to a boil and then lower the heat to a simmer.
5. Cover the pan and let the chicken cook for 20-25 minutes or until tender.
6. Pour in the coconut milk and let it simmer for another 5-10 minutes or until the sauce thickens.
7. Serve hot with steamed rice.
45-60 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories per serving: 400
- Total fat: 25g
- Cholesterol: 100mg
- Sodium: 1500mg
- Total carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add sliced chili peppers for a spicier version.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add vegetables such as potatoes, carrots, or bell peppers for a more colorful and nutritious dish.
Tips and tricks:
- Use a non-stick pan to prevent the chicken from sticking to the bottom.
- Do not overcook the chicken to avoid it from becoming tough and dry.
- Adjust the amount of vinegar and soy sauce according to your preference.
- Use freshly squeezed coconut milk for a more authentic taste.
Storage instructions:
- Store leftover adobo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the sauce is too salty, add more water or coconut milk to balance the flavors.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
- Store leftover adobo in the refrigerator and consume within 3 days.
Food history:
- Adobo is a popular Filipino dish that originated from the Spanish colonial era. It is a cooking process that involves marinating meat in vinegar and soy sauce, then simmering it with garlic, bay leaves, and black pepper.
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine