Tuesday, January 3, 2012

Chicken Adobo

     Chicken Adobo is considered the national dish of the Philippines.  Not to be confused with the Spanish method of using adobo, or spices, to prepare the meat, instead the chicken is stewed in vinegar and soy sauce.  There are several methods of preparing this dish, some require browning the chicken and reducing the liquid, others marinating the chicken for several hours ahead of time.  This recipe from the LA Times seemed the easiest and most adaptable to dutch oven cooking.  My 14 year old nephew, who spent much of his childhood in the Philippines, not only prepared this meal but gave it two thumbs up for tasting as good as he remembered when he lived there.  We baked the chicken in a 12 inch dutch oven with 12 coals in a ring around the bottom and the lid completely covered with 28-30 coals.  The wind was howling so we added a few extra for good measure.  In forty minutes the chicken was golden brown and tender as could be.  You will be amazed by how a few ingredients can impart such a unique flavor to the chicken, sweet, salty and juicy like you can't believe. Use the low sodium soy sauce if you're watching your salt intake and be sure to serve this with rice so you can drown it in the delicious sauce.

Chicken Adobo
3 pound chicken cut into pieces (cut the breast pieces in half) OR 8-10 chicken pieces
12 whole cloves garlic, peeled
1 cup apple cider vinegar
1/2 cup soy sauce
1 Tblsp coarsely ground black pepper
4 dried bay leaves

     Lightly oil or spray dutch oven.
     Place chicken in one layer in bottom of oven.
     Combine vinegar, soy sauce and black pepper in small bowl; pour over chicken.
     Sprinkle with garlic cloves and add bay leaves.
     Bake at 375 for 40-45 minutes or until chicken is golden brown and cooked through.
     Serve with rice, spoon sauce over chicken.

Pour soy sauce, vinegar, garlic and pepper over chicken

Bake at 375 degrees for 40-45 minutes or until chicken is golden brown

Simple to make but complex in flavor