Ingredients with Measurements:
- 1 lb chicken, cut into serving pieces
- 1 cup kadyos (pigeon peas), soaked overnight
- 1 cup ubad (heart of palm), sliced
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp cooking oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the garlic and onion and sauté until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Add the soaked kadyos, sliced ubad, bay leaves, and black peppercorns. Stir to combine.
4. Pour in the vinegar, soy sauce, and water. Bring to a boil.
5. Lower the heat and let the adobo simmer for 30-40 minutes or until the chicken is cooked through and the kadyos and ubad are 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: 320 kcal
- Fat: 15 g
- Carbohydrates: 21 g
- Protein: 25 g
- Sodium: 1,800 mg
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Kadyos can be substituted with black beans or kidney beans
- Ubad can be substituted with bamboo shoots or asparagus
Variations:
- Add sliced red bell pepper for color and flavor
- Use coconut vinegar instead of regular vinegar for a different taste
- Add a teaspoon of sugar to balance the sourness of the vinegar
Tips and tricks:
- Soak the kadyos overnight to shorten the cooking time
- Use a Dutch oven for even cooking and to prevent the adobo from sticking to the bottom of the pot
- Adjust the amount of soy sauce and vinegar according to your taste preference
Storage instructions:
- Store leftovers 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 bowl or platter with steamed rice on the side
- Garnish with chopped scallions or cilantro
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy
- Pair with a light and refreshing salad like cucumber and tomato salad
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fresh salad
Troubleshooting advice:
- If the adobo is too sour, add a teaspoon of sugar to balance the flavors
- If the adobo is too salty, add a little water to dilute the saltiness
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Adobo is a popular Filipino dish that has been around for centuries. It was originally a way of preserving meat by cooking it in vinegar and salt.
Flavor profiles:
- Sour, salty, savory
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables
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Region: Filipino