Filipino Chicken Adobo

READY IN:
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
  • 3 -4
    cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
  • 13
  • 14
    teaspoon black peppercorns, cracked
  • 13
  • 34
    teaspoon salt (or to taste (I leave this out))
  • to taste vegetable oil (for sauteing) or to taste vegetable oil cooking spray (for sauteing)
  • 3 -4
    medium potatoes, cut in 1 in. pieces (optional)
  • to taste water (to cover)
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DIRECTIONS

  • Combine all ingredients in a deep glass or stainless steel sauce pan.
  • Bring to a boil over medium heat, then reduce heat to medium low.
  • Cover and simmer for about 30 minutes or until the meat is very tender.
  • Gently turn the meat occasionally during the course of cooking.
  • Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
  • Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
  • While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
  • I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.
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