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Adobo Chicken (Philippine)

Adobo chicken is the most indigenous 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. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditional way of making adobo. The soy sauce gives it a savoury taste.

Source and licence

"Adobo Chicken (Philippine)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Adobo_Chicken_(Philippine), revision 4630209), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Adobo_Chicken_(Philippine)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630209

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Philippines. Associated with Philippines by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.
  2. When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
  3. When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters.
  4. Sear the chicken, browning on all sides.
  5. Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf.
  6. Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.
  7. Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc.