Ingredients with Measurements:
- 1 kg chicken thighs, bone-in
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 tsp black peppercorns
- 1 bay leaf
- 1 cup atchara (pickled papaya)
- 1/4 cup chopped scallions
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Serving platter
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the chicken, vinegar, soy sauce, brown sugar, garlic, black peppercorns, and bay leaf. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 30-40 minutes or until the chicken is tender and fully cooked.
3. Remove the chicken from the pot and set aside. Increase the heat to high and reduce the sauce for 5-10 minutes or until thickened.
4. In a separate pan, heat the cooking oil over medium-high heat. Add the atchara and sauté for 2-3 minutes or until heated through.
5. To serve, arrange the chicken on a platter and pour the reduced sauce over it. Top with the sautéed atchara and chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 35g
Carbohydrates: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- White vinegar can be used instead of apple cider vinegar.
- White sugar can be used instead of brown sugar.
- Pickled cucumber or carrot can be used instead of atchara.
Variations:
- Add sliced onions and bell peppers for a more colorful and flavorful dish.
- Use coconut vinegar instead of white vinegar for a more tropical taste.
- Add a tablespoon of fish sauce for a more umami flavor.
Tips and tricks:
- Use bone-in chicken for a more flavorful and tender meat.
- Marinate the chicken in the sauce for a few hours or overnight for a more intense flavor.
- Use a slotted spoon to remove the chicken from the pot to avoid breaking it apart.
Storage instructions:
- Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken adobo in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the chicken adobo on a bed of steamed rice for a complete meal.
- Garnish with sliced chili peppers for a spicy kick.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Garlic fried rice
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodle dish)
Troubleshooting advice:
- If the sauce is too salty, add a little water and sugar to balance the flavor.
- If the sauce is too sour, add a little sugar to balance the flavor.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftover chicken adobo in the refrigerator within 2 hours of cooking.
Food history:
- Chicken adobo is a popular Filipino dish that originated from Spanish colonialism in the Philippines. The dish is made by marinating meat in vinegar and soy sauce, which acts as a preservative.
Flavor profiles:
- The dish has a tangy, salty, and slightly sweet flavor from the vinegar, soy sauce, and brown sugar.
Serving suggestions:
- Serve the chicken adobo with a side of steamed rice and a fresh salad for a complete meal.
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Region: Philippine