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FILIPINO CHICKEN ADOBO by – Myrna Baquero

FILIPINO CHICKEN ADOBO Chicken adobo is just as delicious. There are several variations out there on how to cook adobo and it all comes down to your own personal preference . The traditional way of cooking this dish is real easy, dump everything in a pot or wok and simmer until the chicken is cooked through, usually eaten with rice. This method is also considered as one of the earliest food preservation practice. Adobo refers to the method of cooking and it means cooking in lots of vinegar, soy sauce and garlic. The vinegar commonly used in the Filipino cuisine is made from coconut palm sap, which is cloudy white. We prefer cooking with coconut oil for its flavour, but as recent research has uncovered, coconut oil is also a great choice health wise. When I say “we”, it’s because I am Filipina, in case you haven’t noticed. Every Filipino kitchen always carries soy sauce, coconut oil and vinegar. They are the basic ingredients for many of our traditional dishes. If desired, the chicken can be replaced with pork. Regardless of the choice of meats, this dish tastes much better if you can marinate the meat overnight. TIP: For the best flavour, make this dish the day before eating. Store it in the fridge overnight and reheat the next day.

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FILIPINO CHICKEN ADOBO by user271130708