A favorite dish of mine, inspired by my mom.
*Ingredients
- 2 lbs. Chicken cut into serving pieces
- 1 piece Knorr Chicken Cube
- 1 head garlic crushed
- 1 piece onion chopped
- 6 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- ½ cup soy sauce
- 5 tablespoons white vinegar
- 1 ½ tablespoons dark brown sugar
- 2 cups water
- 3 tablespoons cooking oil
- Salt to taste
Start by sauteeing garlic and onion. Do this by heating oil on a cooking pot. I add the garlic before the onion in order to brown it a bit. Browned garlic gives that nice roasted garlicky flavor to the dish. Onion is an optional ingredient. It is up to you if you want to add it. I personally think that adding onions make adobo tastier.
The chicken can be added once the onion softens and the garlic browns a bit. Saute the chicken until it turns light brown. The chicken will be partially cooked at this point. We will still need to cook it further and tenderize by boiling. Add water, soy sauce, and vinegar. Let the mixture boil. I also add a piece of Knorr Chicken Cube to give my easy chicken adobo that solid chicken flavor. This is also the part where I add whole peppercorns and dried bay leaves. You have the option to use crushed black pepper and fresh bay leaves. Now, cover the pot and continue cooking the chicken for 30 minutes or until tender. Make sure to turn it over at the middle of the process to cook both sides equally.
I like my chicken adobo a bit on the sweet side. This is the reason why brown sugar is included in this recipe. Add it once the chicken is tender. Season with salt.
Chicken adobo is best eaten with newly cooked white rice. I usually top it over the rice. I devour it while the steam still rises from the rice. Yummy!
There are more ways to enjoy your adobong manok. Adding boiled egg on the side makes my eating experience better. Do you do the same? What else do you pair with chicken adobo?
SavorDesires 