Ingredients with Measurements:
- 1 whole chicken, pinikpikan style (around 1.5 kg)
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Prepare the pinikpikan chicken by hitting it with a stick or rod until the blood comes out. Pluck the feathers and remove the head, feet, and internal organs. Wash the chicken thoroughly and set aside.
2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the minced garlic and chopped onion and sauté until fragrant.
3. Add the pinikpikan chicken to the pot and cook for 5-7 minutes, stirring occasionally.
4. Pour in the soy sauce, vinegar, and water. Add the bay leaves and whole peppercorns. Stir to combine.
5. Bring the mixture to a boil, then lower the heat and let it simmer for 30-40 minutes or until the chicken is cooked through and tender.
6. Once the chicken is cooked, remove it from the pot and set aside. Increase the heat to high and let the sauce reduce and thicken for 5-10 minutes.
7. Return the chicken to the pot and stir to coat it with the thickened sauce. Remove from heat.
8. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing and simmering
- High heat for reducing the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 20g
- Cholesterol: 150mg
- Sodium: 1500mg
- Total carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option
- Vinegar can be substituted with lemon juice or calamansi juice
Variations:
- Add sliced ginger for a more aromatic flavor
- Use coconut milk instead of water for a creamier sauce
- Add sliced green and red bell peppers for a pop of color and flavor
Tips and tricks:
- If pinikpikan chicken is not available, regular chicken can be used instead
- To make the pinikpikan process easier, freeze the chicken for a few hours before hitting it with a stick
- Use a wooden spoon or spatula to stir the chicken to avoid breaking the bones
- Let the chicken rest for a few minutes before cutting it into serving pieces to avoid losing the juices
Storage instructions:
- Store leftover pinikpikan adobo in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the pinikpikan adobo in a pot over low heat until heated through
Presentation ideas:
- Serve the pinikpikan adobo in a large platter with steamed rice on the side
- Garnish with chopped scallions or cilantro for added freshness
Pairings:
- Serve with a side of pickled vegetables or atchara
- Pair with a cold beer or a glass of red wine
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too salty, add a bit of sugar or honey to balance the flavors
- If the sauce is too sour, add a bit of water or coconut milk to mellow it out
Food safety advice:
- Make sure to handle the pinikpikan chicken properly to avoid contamination
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Pinikpikan is a traditional way of preparing chicken in the Cordillera region of the Philippines. It involves hitting the chicken with a stick or rod to tenderize the meat and enhance the flavor.
Flavor profiles:
- Salty, sour, savory, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or atchara
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Region: Philippine