Perhaps there isn’t a Filipino who dislikes adobo. It’s a dish that pops up on our kitchen tables quite so often that it very much part of being Filipino.
DISH YOU KNOW?
There are as many versions of adobo as there are cooks. The word adobo is derived from the Spanish word adobar, which means “marinade”. Though christened with a castillian name, the adobo is suspected to be an original Filipino dish evolving from the kinilaw and paksiw which marinates the fish in vinegar, thus the term adobo. The adobo is both a recipe and cooking method explaining the confusion when describing the dish. So, adobo can be anything really marinated or cooked with vinegar and an array of possible combinations.
Here’s one version from the south that adds coconut cream for some richness. Adobo’t you, but we’re surely digging into this one.
INGREDIENTS
Set A:
- 1 kilo chicken
- 2 tablespoon salt
Set B:
- oil
- 6 cloves garlic
- 1 whole onion
- 4 pieces laurel leaves
- 2 teaspoons whole peppercorn
- 2 teaspoons ground peppercorn
- ½ cup vinegar
- ¼ cup soy sauce
- 2 cups coconut milk
- 4 pieces red chilies (optional)