Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 head garlic, minced
- 1 onion, chopped
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 cup coconut cream
- 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, combine the chicken, vinegar, soy sauce, water, garlic, onion, brown sugar, black pepper, and bay leaves.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 30 minutes.
3. After 30 minutes, add the coconut cream and salt to taste. Stir well and let it simmer for another 10 minutes.
4. Remove the bay leaves and serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Coconut cream can be substituted with coconut milk.
Variations:
- Add chili peppers for a spicier version.
- Use white vinegar instead of apple cider vinegar for a different flavor.
Tips and tricks:
- For a richer flavor, marinate the chicken in the vinegar and soy sauce mixture overnight.
- Use bone-in chicken for a more flavorful dish.
- Skim off any excess fat that rises to the surface during cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too salty, add more water and vinegar to balance the flavor.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tinorangsak Chicken Adobo is a traditional Filipino dish that originated in the northern region of the Philippines.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Filipino