Filipino Chicken Adobo

Adobo is one of the authentic, most popular staple dishes in my mother county, the Philippines. There is no one way in cooking this Filipino delicacy as adobo is very versatile. Every region in the islands have their own versions  on how they want to cook it. You can use pork instead of chicken, or use them altogether. Some people boil the meat until almost dry or pan-fry the meat after being marinated for few hours. Some put brown or white sugar while others add onions, potatoes, boiled eggs, even chilies to give it a nice, spicy kick. Although there are many different variations on how to cook adobo, the standard ingredients mainly consist of soy sauce, vinegar, peppercorns, garlic and bay leaves.

Ahhh, smelling the adobo cooking in the kitchen enveloping the whole house of its aroma, enjoying it on the plate full of rice smothered with sauce, tasting every bite of its yummy goodness...it surely reminds me of my childhood!

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Prep time: 10 minutes
Inactive: 1 hour
Cook: 50 minutes
Total: 2 hours
Yields: 6-8 servings

INGREDIENTS:

4 to 5 pounds chicken thighs 

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns

3 bay leaves

Steamed rice, for serving

DIRECTIONS:

Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. 

Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. 

Serve with steamed rice.

Recipe from Corrine Domingo

Yield: 6 to 8 ServingsPin it

Filipino Chicken Adobo

Prep time: 10 minutes 

Inactive: 1 hour 

Cook time: 50 minutes

ingredients:

• 4 to 5 pounds chicken thighs
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• steamed white rice, for serving

instructions:

1. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
2. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20  more minutes. Serve with steamed rice.

notes

I used Datu Puti vinegar and Datu Puti soy sauce for more authentic Filipino adobo taste. You can find them in any Filipino asian store or can be ordered online.

https://gourmetplatter.blogspot.com/2018/04/filipino-chicken-adobo.html

Recipe from Corinne Domingo

Created using The Recipes Generator

Bangus Belly Bistek (Milkfish Belly Steak)

This is a Filipino dish that bangus or milkfish lovers will absolutely love and enjoy! 

Bangus Belly Bistek (Milkfish Belly Steak)

Ingredients:

 1 kilo (2 pounds) boneless milkfish belly

1/8 cup cooking oil

5 cloves garlic

1 large white onion, sliced

1 large red onion*, sliced

1 medium tomato, sliced

1/4 soy sauce

1 1/2 tablespoons calamansi juice or lemon juice

1 teaspoon whole black pepper

1 cup water

Directions:

1. Saute garlic until golden brown.

2. Add onions, then cook until wilted.

3. Add tomato and cook until mushy.

4. Add soy-calamansi mixture and milkfish bellies, one at a time.

5. Add 1 cup water.

6. Boil and cover for 2 minutes.

7. Add pepper.

8. Reduce and simmer until bellies are cooked firm. 

9. Transfer to a platter and serve. This dish is best when served with white rice (I love eating it with Jasmine rice). Enjoy!

Note: I did not use red onion for this post.

Recipe from Sarangani Bay

Author: Zee H.Pin it

Bangus Belly Bistek (Milkfish Belly Steak)

A Filipino dish that bangus or milkfish belly lovers will absolutely love and enjoy!

ingredients:

• 1 kilo (2 lbs) boneless milkfish belly
• 1/8 cup cooking oil
• 5 cloves garlic, chopped
• 1 large white onion, sliced
• 1 large red onion, sliced
• 1 medium tomato, sliced
• 1/4 soy sauce
• 1 1/2 tablespoons calamansi juice or lemon juice
• 1 teaspoon whole black pepper
• 1 cup water

instructions:

1. Saute garlic until golden brown.
2. Add onions, then cook until wilted.
3. Add tomato and cook until mushy.
4. Add soy-calamansi mixture and milkfish bellies, one at a time.
5. Add 1 cup water.
6. Boil and cover for 2 minutes.
7. Add pepper.
8. Reduce and simmer until bellies are cooked firm. 
9. Transfer to a platter and serve. Enjoy!

notes

This dish is perfect to serve with white rice (I love eating it with Jasmine white rice).

https://gourmetplatter.blogspot.com/2018/04/bangus-belly-bistek-milkfish-belly-steak.html

Recipe from Sarangani Bay

Created using The Recipes Generator

What is Boodle Fight?

 What is a boodle fight? Where did it originate? Those are just few of the questions people ask whenever boodle fight is being mentioned especially to those who are not familiar of the word or haven't heard of it at all.

 Boodle fight is part of Filipino culture (from my birth country, the Philippines). It originated as part of a Philippine Military Army and became a tradition. It is a military practice of eating a meal wherein regardless of their ranks, position where they dined and shared a meal together while serving in the field.

 A boodle is a large collection of food that is serve on a long table covered with banana leaves. It usually consist of white rice and a variety of food and dishes spread on the table.

In a typical Filipino boodle, it is very common to see traditional food such as fish (dried fish, fried or grilled), seafood (such as shrimp, squid, clams), meat (usually chicken and pork), variety of vegetable, and fruit slices. 

But really, you can put any type of food you would like to serve and eat if you want to have a boodle meal with your family and/or friends. There is no right or wrong way of what and how to eat in a boodle. 

The way you eat the food in a boodle fight is by using only your hands. Yes, you heard it right - no use of forks, spoons or knives. We call it in our local language as "kamayan" (eating with the hands).

In the Philippines and to the Filipino people all over the world (wherever they may be), a boodle fight is a fabulous feast; a gathering that symbolizes camaraderie of group of people such as family and friends that enjoy each other's company laughing and joking all the while eating and sharing a good meal together.

Click to learn about the origin of boodle fight: https://en.wikipedia.org/wiki/Boodle_fight

Crock Pot Filipino Chicken Adobo

When life gets so busy and I have no time to stay long in the kitchen to cook, using the reliable crock pot/slow cooker is always the answer. After cooking this chicken adobo for 5 hours, the meat comes out so tender, juicy and tasty.


CROCK POT FILIPINO CHICKEN ADOBO
Cook time: 5 hours 8 minutes

Serves 4-6

INGREDIENTS:

6 skin-on, bone-in chicken thighs
1 teaspoon whole black peppercorns

8 cloves garlic, smashed with the side of a knife and peeled

2 bay leaves

1/4 cup soy sauce

1/2 cup distilled white vinegar

DIRECTIONS:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.

2. Cook on high for 5 hours.

3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.

4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

5. Remove the chicken from the oven. Serve it with rice.

Enjoy!

Recipe from Rasa Malaysia

Yield: 4-6 servingsAuthor: Recipe from Rasa MalaysiaPin it

Crock Pot Filipino Chicken Adobo

prep time: 8 MINScook time: 5 hourtotal time: 5 hours and 8 mins

ingredients:

• 6 skin-on, bone-in chicken thighs
• 1 tsp whole black peppercorns
• 8 cloves garlic, smashed with the side of a knife and peeled
• 2 bay leaves
• 1/4 cup soy sauce
• 1/2 cup distilled white vinegar

instructions:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.
2. Cook on high for 5 hours.
3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.
4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
5. Remove the chicken from the oven. Serve it with rice.

https://gourmetplatter.blogspot.com/2018/03/crock-pot-filipino-chicken-adobo.html

Created using The Recipes Generator