Recently, I've been looking through my grandma's old recipe box and and stumbled across this very simple chicken adobo recipe. As many of you know, my grandparents grew up in Laupahoehoe on the Big Island of Hawaii so much of their cooking influence and dishes come from the people in that area and their upbringing.
Adobo is the national dish of the Philippines and comes from the word, "adobar" which means "marinade," "sauce," or "seasoning." From the earliest days, the Malay voyagers would use salt and vinegar to extend the life of their proteins. And to this day, much of the foundation of Filipino food is salt, soy sauce, and vinegar.
I hope you enjoy this very simple and basic recipe of chicken adobo.
Please click here if you want to see us make chicken adobo!
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Chicken Adobo Recipe:
3 lbs. chicken thigh, defrosted
3 cloves garlic, crushed
1/4 Tsp. Salt
1/2 Tsp. Peppercorn, crushed
In a large pot, combine the shoyu, garlic, vinegar, salt, peppercorn, and bay leaf
Mix and add chicken
Cover and let it marinate for 2 hours.
Bring to a boil then lower heat and simmer for 30 minutes.
Uncover and simmer until liquid evaporates (about 15 minutes) or until chicken is lightly browned.
And Serve! Enjoy chicken adobo with a nice side of rice and grandpa's delicious Mac salad
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