It’s true what they say when they say that the stomach has a direct connection to the heart because when I start to feel homesick, I cook something familiar.
I don’t usually post Filipino dishes because most of them are so easy. In addition, families have their own recipes that veer slightly off. A pinch of something here. A little of something there. There are a few variables that make each version different and unique. For chicken adobo, the national dish of the Philippines, my version is fairly simple and straight forward. It’s comprised of vinegar, soy sauce, peppercorns, garlic, ginger and chicken thighs.
I take some extra effort and brown the chicken skin until slightly brown. I then add the rest of the ingredients into my dutch oven and cook until the chicken is done. The remaining sauce is a key component and is poured over rice. I place the liquid in a separate container until the fat floats to the top (it’s then easily disposed). The rest of the liquid is placed back with the chicken which has been shredded — mostly for Paul’s sake. He doesn’t usually doesn’t eat chicken off the bone.
Other variations include using pork instead of chicken, adding dried bay leaves or using Silver Swan coconut vinegar. Despite all the differences, one thing in common among all the recipes is that once cooked, the adobo should be served over hot, white rice. The rice makes a nice, blank palette against the slightly acidic dish.
8 chicken thighs or 1 chicken cut-up
1/2 cup soy sauce
3/4 cup white vinegar
1 whole garlic, cloves peeled and crushed
1 tablespoon fresh ginger, cut into thin slivers
2 tablespoons cooking oil
Rinse and dry chicken pieces and set aside.
Heat oil in large, heavy bottom pot on medium high. When hot, place the chicken pieces skin side down to brown for few minutes. When chicken skin has browned, add soy sauce, vinegar, garlic cloves, peppercorns, ginger to pot. Heat until boiling. Reduce to medium-low and cover with lid for 45 minutes to an hour until tender.
Remove chicken and skim fat. Continue to heat liquid until thick for about 10 minutes.
Serve over rice.