Philippine Chicken Adobo
editFirstly, what is Adobo?
Philippine adobo (from the Spanish word adobar: "marinade", "sauce", or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine. Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices.
It is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
In its base form, meat, seafood, or vegetables are first browned in oil and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic.
History of Philippine adobo
In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence.
There are lots of kinds of Philippine Adobo, Chicken adobo is an example.
Chicken adobo
Chicken adobo is one of the most indigenous foods in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. The soy sauce gives it a savory.
Each region in the Philippines has its own version, but pork and/or chicken are most commonly used.
The dish consists of chunks of chicken cooked in soy sauce, vinegar, bay leaf, lots of garlic, and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining slightly thickened.
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Some people prefer their adobos dry, while others prefer them moist served in their original sauce. As a style of cooking. it can be applied to fowl, fish, shellfish, and vegetables.