Tuesday, February 22, 2011

Fast and Easy Filipino-Style Chicken Adobo



From the kitchen of One Perfect Bite...I probably should issue a blanket apology to the immediate world for my "-style" recipes. I've been experimenting again and have another to add to the list, this time it's a Filipino-like Chicken Adobo. The recipe is my interpretation of a signature dish much loved by the Filipino people. Adobo was part of their cuisine long before the arrival of the conquistadors. While other Spanish speaking countries prepare adobo dishes, those made in the Philippines are unique. Adobo, here, refers to a cooking process in which food is stewed in vinegar. Over time, dishes cooked in this manner came to be known as adobo as well. I first tried chicken prepared in this manner out of curiosity. I generally don't enjoy dishes that are cooked in vinegar, but I put my prejudice aside and decided to give this a try. I did, however, make some major changes to the classic recipes when I began to experiment with mine. As I read through the old recipes, I was struck by how similar these dishes were to the red-cooked meats of China. That resulted in a strange fusion. I decided to use the ingredients of the classic recipes, but to braise them in a Chinese manner. That allowed me to make a guest-worthy dinner in about 30 minutes. It also assured that the chicken would be moist and tender rather than stringy. I really like this recipe and have moved it to my permanent rotation. I hope you will try this. It is as close to effortless as a meal can get and it really is delicious. Here's the recipe.

Filipino-Style Chicken Adobo...from the kitchen of One Perfect Bite

Ingredients:
2 pounds boneless, skinless chicken thighs, trimmed
1 cup water
1/2 cup rice vinegar
1/2 cup soy sauce
1 teaspoon brown sugar
8 cloves garlic, crushed
1 teaspoon whole black peppercorns
3 bay leaves
2 teaspoons cornstarch dissolved in 2 teaspoons cold water

Directions:
1) Combine all ingredients in a 3-quart saucepan. Bring to a simmer over moderate heat. Cover pan and continue to cook until meat is cooked and tender, about 10 minutes. Transfer chicken to a serving bowl.
2) Remove solids and skim fat from sauce. Bring to a boil and cook until sauce is syrupy and reduced by half, about 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce, stirring until sauce thickens and is shiny, about 1 minute. Return chicken to pan and toss with sauce to coat and warm. Transfer chicken to a serving bowl or platter. Serve with rice. Yield: 4 servings.

You might also enjoy these recipes:
Quick and Easy Chicken Piccata - Barbara Bakes
Chicken Fried Rice - My Finds Online
Easy Chicken Fajitas - Floptimism
Easy Chicken Hash - The Perfect Pantry
Easy Chicken Teriyaki - Home Cooking and Baking
Soy and Garlic Chicken - Ang Sarap
Lumpia - The Average Foodie

67 comments:

Ginny said...

I have never had chicken adobo and just can't imagine what it would taste like. I'm tempted to try it, it does look kind of pungent though

Priyanka said...

Its very tempting :)

Regina said...

Love it Mary.
Cheers.

Chiara said...

This is new for me Mary! very temping....Thanks for sharing, a warm hug...

Nammi said...

All this time I was thinking adobo was a type of spice!!!, looks delicious.

Debs @ DKC said...

Sounds delicious Mary, thanks.

Ah Tze said...

This look inviting!!

Angie's Recipes said...

You made chicken adobo so appetizing and delicious!

Fuat Gencal said...

Ellerinize, emeğinize sağlık. Çok leziz ve çok iştah açıcı görünüyor.

Saygılarımla.

Asteri said...

Very intersting dish
Cheers

Ana Rita said...

Mary,
Never heard about it but is tempting...i love to know about other country recipes, and i have tried some!

Kisses,
Rita

paula MARIANA said...

I Mary dear, this recipe is new for me, but is very temping and looks so good and delicious....
Thank you for sharing, kisses.

Suman Singh said...

This is very new to me but that looks so tempting and delicious..thanks for sharing..have a nice day ahead!

Big Dude said...

I like adobo so will have to give this a try. I sure like that you do the work and present us with great fine-tuned recipes.

Soumya..... said...

Looks too tempting, will try them out

Clint said...

Thank you! This has been referred to the boss for processing. Looks really different, and since I don't like bein' in a rut, I'm sure we shall try this. I'll letcha' know. Blessings.

Hélia said...

aroundhere, I cannot tries different recipies,becausemy kids, and husband, don't really like to try new things.

Yours looks delicious.

have a great day.

kisses

Hélia

The Food Hound said...

I have a recipe for Adobo chicken I've been wanting to try- I think the salty/sweet/tangy sauce would be delicious! Your version looks like what you'd see in a restaurant!

Jenn said...

I've had Spanish-style chicken adobo before and it was really good. I would be willing to be this was just as good, if not better!!

Tasha said...

I think this wouls be a dish my husband would love, and I need to have more fast and easy recipes in my life right about now.

Lucie said...

Interesting recipe, Mary! I've once again learned a new technique I'm excited about trying--thank you!

Kim said...

Like every recipe you publish, I like this one. Looks good to me, have a good day!

T.W. Barritt at Culinary Types said...

The most creative cooking is always about a fusion of flavors and techniques, so no apologies needed on your "style" approach! This sounds mouthwatering and so easy.

bellini valli said...

I love your experimental nature Mary!!

crustabakes said...

I love how you adopted chinese cooking style into a filipino dish, its like combining the best of both worlds! :)

Emily Malloy said...

That looks SO delish!

Susi said...

This looks like a great recipe served with rice! Thanks for sharing :o)

That Girl said...

My inlaw's inlaws are Filipino, so I've had lots of filipino food, but I don't think they've ever made me adobo.

Joanne said...

I like the idea of using "style" in your names so that you make sure not to offend anyone but still get your point across! This sounds like one great dish!

Victor said...

It is the first time that I heard of adobo. Thanks Mary for introducing us to a new technique.

ButterYum said...

Hi Mary - this sounds like a wonderful dish. I'm eager to make it this week. Thanks for sharing!!

:)
ButterYum

blackbookkitchendiaries said...

i cant wait to try this out:) thanks for sharing this.

Rita said...

I must say your orignal recipes looks and sound really tasty. Would love to try this one.
Rita

Sue said...

My daughter-in-law is from the Philippines and I love her chicken adobo!

Cheryl Keller said...

wow your recipe looks wonderful and you have a very beautiful website, i just started mine, and i am still trying to make it right, thanks for your comments also, have a lovely day, Cheryl

Priya said...

This is new for me,soo tempting;.

Catherine said...

Dear Mary, These are quick and easy. I love the combo of spices...a little spicy and a little sweet...just like life...Have a wonderful day...Blessings, Catherine

yummychunklet said...

I am interested in trying your version, as I only make chicken adobo the way my mother makes it. Great post!

Design Wine and Dine said...

Wow! This sure looks flavorful and simple! If you have in your rotation - it should be in all of ours! Nice recipe! :) Thanks Mary!

Cucina di Barbara said...

I have to say your blog is really amazing.
Every time I pop up here, I discover something of new...
I have so much to learn.:)
Have a nice evening, Barbaraxx

flying eagle woman said...

Oh goodness, it looks divinely pungent and flavorfull! I really DO want to try it, indeed am printing it as soon as I'm done with this comment! KUDOS!
Shawna

Tammy said...

This sounds so good and looks amazing!
I never knew exactly what Adobo was...thank you for posting!

xx,
Tammy

Mateja ^_^ said...

One tatsy bite after another Mary! Thank you for sharing :)

Manu said...

This looks awesome Mary! What an interesting mix: Filipino and Chinese! Well done and also great picture! Thanks for sharing!

Michael Toa said...

This chicken looks and sounds wonderful Mary. Chicken thighs are my favourites. Have a great day.

lostpastremembered said...

I just copied it, Mary. I love both varieties -- and combining the 2 is a great idea. I never got chicken thighs before last year since Dr Lostpast won't eat it... but I love them and sneak them in when I can... so flavorful. Thanks for a great recipe!

Claudia said...

I do like all of these flavors. Of course, as a child I drank vinegar. But the appeal is - it's easy and filled with rich flavor as opposed to some quickly baked bland chicken. I love how you play with recipes.

Juliana said...

Mary, I lo9ve this kind of chicken dish, yours looks so good...yummie!

Elaine said...

This looks wonderful. We eat a lot of chicken, so i am always looking for new chicken recipes. I will definitely try this one.

teresa said...

oh how delicious. the flavors look and sound so rich and concentrated. i'd love to try this!

Sandi said...

I love that there are 8 cloves of garlic in this! Would it taste okay if I added more?!

iphigene said...

Hi Mary,
I'm actually Filipino and you are right we adobo chicken, pork, fish and some vegetables. Each household has a way of cooking it. The secret is in balancing the vinegar and soy sauce. In my household we do not put in cornstarch as we prefer a thinner sauce.

Skip to Malou said...

I am always thrilled when I see Filipino dishes being featured especially by non-Filipino food bloggers.
I'd like to commend that your chicken adobo mixture is authentic. Alhough as you said you have infused some "chinese" style of cooking it by adding cornstarch in the end versus our way, which is to let the sauce simmer until it is reduced to a thick one. But I'm sure the result gives you a real "adobo" flavor that we are accustomed of.
Thank you Mary for featuring adobo.
xo,
Malou

Emma said...

That sauce looks amazing!

The Words Crafter said...

I've never heard of this dish, but it looks and sounds fantastic. I love chicken just about any way you can cook it :)

sweetpeaskitchen.com said...

Every time I come to your blog I find something incredibly delicious! This chicken looks great, my mouth is watering!! Mmmmm! :)

tasteofbeirut said...

Last summer I was asking my two Filipino friends "what is the best filippino dish?" and they replied in unison "chicken adobo!" Since then, I have been meaning to look into it or ask them to make it together next time, but with your fantastic version, I will have a to-go recipe now~ looks so tasty and so easy!

penny aka jeroxie said...

Never had a chicken adobo before but I heard it is very delicious.

Deb in Hawaii said...

Love a good adobo and your "filipino-style" one looks delicious--I like a little fusion in my recipes. ;-)

briarrose said...

Beautiful sauce and the flavors looks delicious. I love the zing of vinegar.

FOODESSA said...

I have a true weakness for these types of meals.

Thanks Mary for this recipe because not only will it be simple to make...it's so versatile...with fish filets maybe? ;o)

Flavourful wishes,
Claudia

Elaine said...

Mary, I just wanted to let you know that I made this recipe for dinner last night and we loved the chicken fixed this way.

Lora said...

Mouth. Watering. Great info on adobo as well.

Rachel said...

I've never tried anything quite like this, but it looks so very tempting!!! I really like thighs, but my husband ordinarily isn't a huge fan--UNLESS I can find a really good recipe! I think he'd really enjoy this one!

My Little Space said...

Chicken Adobo, is it similar to Tocino Chicken? They look quick alike. Thanks again.
Cheers, Kristy

Kristen said...

My husband lived in Bacolod for two years, and misses the Philipines. I will make him this! (maybe it'l help) :)

Barbara Bakes said...

I've never had a Filipino dish. It sounds amazing. Thanks for linking to my chicken recipe!

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