How to: how to prepare the chicken adobo
We went to the discovery of Adobo, the chicken of the Philippines that has conquered all of Asia.
One of the least known and at the same time most popular dishes of oriental cuisine is the adobo . Particularly popular in the Philippine islands , this dish – which is traditionally prepared with chicken or pork – actually has its roots in the colonization of the territory by the Spaniards and Mexicans.chicken adobo is a famous traditional Filipino dish famous throughout AsiaThe term ” adobar “, in fact, is a Spanish verb that literally means “marinate”, referring to the South American gastronomic culture of raw meats marinated in sauces based on garlic, paprika, oil, vinegar and various aromatic herbs. Hence the secret to obtaining a perfect chicken adobo, that is the preventive marinating of the meat which must absorb flavors and aromas in order to maintain and release them during cooking. More than a second course of meat, however, we will have to talk about a single dish as the traditional way of serving it usually sees it accompanied on a bed of boiled white rice together with the marinade sauce used as a condiment. So let’s see how to do it to get a state of the art adobo.
To prepare the adobo you can use different types of meat, choosing between chicken, pork or beef. In the latter case, consider that the cooking times will be longer, but otherwise there will be no difference in the procedure. If you want to stick to the original chicken-based recipe, buy one whole or already cut into chunks: it will not be necessary to reduce it into too small bites, on the contrary being able to cook the whole thighs or thighs directly.
As for the smells, you will need onion and garlic: slice the first in half lengthwise, while peel and crush the segments of the second before chopping them.
The fundamental phase for obtaining a perfect adobo is marinating. In a large bowl, mix the soy sauce, vinegar and the previously processed herbs. At this point you can add your favorite spices: pepper, dried bay leaves (to replace panakot, a Filipino herb very similar in flavor), ginger and chilli. Immerse the chicken so that it is completed covered by the liquid, cover the container and leave to rest overnight in the refrigerator.
To obtain a well-cooked meat, but at the same time soft and juicy, you will need two different cooking phases. Start by transferring the meat along with the marinade liquid to a high-sided pan and cook over medium heat for about 15 minutes until it begins to simmer. Remove the pan from the heat and transfer only the liquid to a separate bowl. Add a drizzle of oil to the pan with the meat and brown it on all sides for a few minutes. Add the marinade again and continue cooking for about 20-30 minutes so that the liquid hardens, taking on a consistency similar to that of a sauce, and a dark and intense color.