Monday, 12 March 2012

Chicken Adobong Ilocano

I am a full blooded Ilocano; my husband is a half –blood  :-) (evil grin).  My parents are both Ilocano.  My father’s ancestors came from the Ilocos provinces and my mother’s were from the Ilocano part of Pangasinan.  So most of the dishes I grew up with are Ilocano by nature.

One of our comfort food that my Mama Tessie will cook for dinner is pork or chicken adobo.  Her simple way of cooking this dish is really a wonder.  Most of the time she cooks adobo dry and a bit oily which is my personal favorite.  I like the adobo oil mixed with my rice, it is so tasty, specially when she uses pork - fatty pork at that.  Sometimes her adobo comes with a brown sauce that tastes tangy and salty.  I'd say that her chicken adobo leans more to the salty-tangy vinegary taste which is the usual Ilocano adobo taste. 

Like other people who are skilled at cooking adobo, my Mama Tessie do not measure her ingredients.  But for the sake of this recipe, I provided the estimated measurements for the ingredients.

Here is a dry Ilocano chicken adobo recipe



Chicken, cuts – 1 whole
Ginger, sliced and crush – ½ in
Garlic, crushed – 5 cloves
Red Onions, diced – 1 small
Peppercorn kernels – at least 10 pcs
Soy Sauce – 9 tbsp
Cane Vinegar – 9 tbsp
Bay Leaves – 3 pcs
MSG – 1 small sachet
Water – enough to cover the whole chicken

Cooking Procdedure:

  1. Layer all the ingredients in a  pot.  Chicken first, then top it with the ginger, garlic, onions, peppercorns, and bay leaves.  Cook under low fire.  Stirring occasionally until the juices and oils of the chicken comes out.
  2. Add the water, soy sauce, vinegar, and the rest of the ingredients.  Bring to a boil under low heat.
  3. Cook the chicken under low fire until most of the liquids have have dissipated leaving only the oil.  
  4. Let the chicken fry in its own fat under very low fire. 

 © Fresha-licious (12March2012)

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