This was a dish I've served for lunch several weeks ago, may be even longer. I kept on postponing posting it since each week we have a "blog theme". Well, this was actually the reason why I though of having a week mainly dedicated to all of my/our adobo dishes.
When I cooked this dish, I was supposed to be cooking just a plain adobong sitaw without any meat added but I decided otherwise. I am not a big fan of plain vegetable dish, to tell you the truth, unless they are boiled or cooked the Ilocano dinengdeng way. I cannot even eat a plain vegetable salad unless there is a tasty meat or fish that goes with it.
A variation of this Long bean adobo is adding pork instead of chicken. My parents would put pork belly and pork fat and I find that more flavorful. Also, you can slice the chicken in smaller bite sizes. It's really all up to your preference and liking.
ADOBONG MANOK AT SITAW
(Chicken & Long Beans Adobo)
Long Beans, cut into 2" long - 15 strings
Chicken, cut into serving portions - 4 to 5 pcs
Garlic, coarsely chopped - 6 cloves
Onion, diced - 1 small
Soy Sauce - 6 tbsp
Vinegar - 4 tbsp
Black Pepper Powder
Water enough to cover the chicken
Vegetable Oil - 1 tbsp
Cooking Procedure :
1. Place oil and garlic in a pan and fry it under medium fire until aromatic.
2. Add the chicken and stir fry it until it almost turned brown. Add the onions and cook it until it wilted.
3. Pour the water on the meat, just enough to cover the chicken, along with the soy sauce, vinegar, and black pepper powder. Bring to a boil.
4. Simmer the chicken until for at least 30 minutes.
5. Toss in the long beans and cook them until they are soft. Make sure that there is enough liquid to cook the veggies.
Remove from fire and serve with your favorite white or brown rice :-)
If you are interested in more adobo recipes, check our Adobo recipe collection.
© myFresha-licious (07May2013)