Filipino Chicken AdoboIt has been way too long since I have posted here and I feel really bad about that because I have so much to share. With two sixteen year old daughters needing rides to meetings and lacrosse practice and weekend car washes time just seems to get away from me. I am not complaining though. When they are driving themselves I will miss hearing everything that is going on in their lives (that they won't share with me) as they chat with their friends in the back seat and forget I am in the car.
Here I am today though with a recipe that couldn't wait. Spring break was a few weeks ago and we went on a 7 night cruise on the Norwegian Epic. It was really nice and really relaxing. The girls were off mingling with other teens on the ship and my husband and I relaxed and did our own thing. Most of the crew were from the Philippines. We frequented a lounge on the ship called Maltings where we met and befriended Rowena, who worked there.
Adobo is the national dish of the Philippines and I have made it before but really could not see what all the fuss was about so I asked Rowena about this and she said she would write down her recipe for me. Well now I know. I made her recipe tonight and as my girls entered the house they oooed and ahh'd at how good the house smelled. Then everyone oooed and ahh'd over how good it was. Here is her recipe. It is delicious and I am so thankful for my new friend and that she provided me with this wonderful dish to share.
Although Rowena did not say to do this I think it adds more flavor to the chicken to start the dish early in the day and let it marinate in the sauce before cooking.
4 to 5 pounds chicken, cut up
1/2 cup white vinegar (see picture above)
1/2 cup Soy Sauce (see picture above)
1 whole head garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
3 pieces star anise
2 tablespoons brown sugar
2 cups of water
4-5 cloves crushed garlic for finishing
Early in the day thoroughly wash and drain chicken. Combine all ingredients except chicken and the last 4-5 cloves garlic. Add the chicken and marinate in the fridge for several hours. When ready to cook bring everything to a simmer and cook, covered, over medium heat until the chicken is tender, 30 to 40 minutes.
Remove the chicken to a non-stick skillet and brown well on all sides.
Meanwhile strain the sauce and return it to the pan and continue to reduce it slightly. Add the remaining garlic to the strained sauce. When the chicken is browned return it to the pan with the sauce and cook 2-3 minutes.
Serve with rice and garnish with chopped scallion.