Saturday, 11 January 2014

Buttered Chicken Adobo

Adobo a Spanish term for marinating meat or seafood in condiments and spices.  Philippine adobo, though the name was borrowed from the Spaniards, is however indigenous to the Philippines.  Before the Spaniards colonized our country, our ancestors have already been stewing meat in vinegar and  spices. So whatever this vinegar-stewing process was called by our great-great-great-great pre-hispanic ancestors, nobody knows.

Adobo is an ubiquitous dish found in most Philippine household. We can name it as the Filipino "un-official" national dish.   Every Filipino grew up with their favorite adobo recipe that their mothers or fathers often cook.   My Mama has her adobo specialty that my siblings and I often look forward too

This adobo recipe I am sharing was adapted from the recipe of my friend Kristine Bernardino's mother (thanks sis!).  Kristine is currently based in Chicago and is a food scientist.  And just like any loving daughter who  misses her Mom and her adobo, she tries to emulate her mother's adobo cooking.

The original recipe of her mother though uses the garlic flavored star margarine but since that is not available in the US, she makes do with butter.  And as you can see from the title, I made use of butter too. Her recipe calls for pork but since I cannot eat pork, I went for chicken.  I tossed in a lot of garlic to make my adobo garlicky.   The addition of onions is my idea. I like onions with adobo :-) And I also slow-cooked this adobo as I am fond of slow-cooking meats.  If you are particular with your electric energy or gas consumption, just cook your adobo until the meats are tender and all the liquids have evaporated.

I cooked this several months ago I think and I plan to cook this chicken adobo recipe any time soon using the garlic flavored margarine.  I just found out that some supermarkets sell margarine, and the garlic flavored one is always in stock.  Check our collections of adobo recipes here.


Ingredients :

Chicken tighs - 6pcs (700g)
Soy Sauce (Datu puti) - 1/4 c
Cane Vinegar (del monte) - 1/4 c
Garlic, chopped - 15 cloves
Water - enough to cover
Black Pepper, coarsely ground - 1/2 tsp
Butter - 2 tbsp
Onions, cut into ring-shape - as desired

Cooking Procedure :

1. Place all the ingredients in a pan except for the butter and onions. Bring to a boil and cook under low fire for at least an hour.  Add more water as needed.
2. After 1 hour, continue cooking until all the liquids have evaporated.
3. Add the butter and onions and let the meat fry for at least 5 minutes stirring occasionally


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