filipino chicken stew
Adobo is considered as the Philippines national dish. As the name suggested, this is one of the many Spanish-inspired inclusions in the Filipino cuisine. There are many variations to the technique and ingredients employed in the preparation of this dish but the common ground to all is the subtle sourness of vinegar and the aroma of garlic and bay leaf. Pork or tofu may be used in place of chicken.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds boneless chicken thigh
- 1/2 cup white vinegar
- 1/2 cup onion, chopped
- 5 tablespoons soy sauce
- 1 teaspoon black peppercorns, coarsely crushed
- 4 - bay leaves
- 2 1/2 tablespoons sugar
- 1 cup water
- 1/2 teaspoon garlic, minced
- 1/2 cup fresh mushrooms, sliced
- - salt to taste
- - cilantro, chopped, optional
How To Make filipino chicken stew
-
Step 1Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.
-
Step 2Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.
-
Step 3Meanwhile, saute the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.
-
Step 4Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water.
-
Step 5Once again bring to a boil and season with salt if necessary.
-
Step 6Garnish with cilantro and serve with hot rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes