Monday, May 21, 2012
filipino chicken adobo
Mark and I had some company come over this weekend and I wanted to make something instead of ordering out. After some thought and blog window shopping I decided I would try my hand at Filipino style chicken adobo. Mark (who is Filipino) says adobo is an everyday staple food kind of like meat and potatoes on the table for an American family. It's actually a really easy dish to make and the magic is in the salty/vinegary sauce. Funny enough, my mom (I'm Korean) makes something VERY similar to this dish but just with less vinegar. Interesting, huh?
I've been informed by Mark that there are many different versions of Filipino chicken adobo... some are more soupy, some are less soupy, some have veggies added, some don't, etc. The version he's accustomed to is totally simple - just chicken and sauce. I asked if I could add some carrots and he said no. I asked if I could top the cooked chicken with some cilantro and he said no. He then commented by saying, "I don't try to change your Korean food. Just leave it alone!" Haha, but for the photo I added some cilantro for color. Sorry, Mark!
Anyway, there are lots of recipes online for this dish but the one I used is from Budget Bytes. I like how the recipe instructions are organized on this blog and the final product was Filipino approved by Mark. I doubled the recipe to have leftovers to eat for the week. I will mention that if you have a fat separator this would be a good recipe to use it because a good amount of fat is rendered from the chicken in the sauce. Or what you can do is make it the day before and store the sauce in the fridge to let the fat coagulate and just skim it off with a spoon and reheat to serve. Another extra step I did was strain the peppercorns from the sauce just so it's easier to eat. If you don't do this just warn your guests that there are whole peppercorns that they could chomp on.