To Sammie Martinez, A recipe for you from ‘Hana’s Kitchen @ home‘:
Chicken Adobo with Extra Virgin Olive Oil is my recipe and I wish to dedicate this page for you. You are a great friend and allow me to share my food @ home specially today – 1 September.
A friend Estrell asked a favor wanting to taste Philippines’ Adobo.
Adobo is one of the Philippines National Dish. Every home and every Filipino can prepare this dish, a tasty and delicious delicacy of which the main ingredient is pork. However, many substitute chicken from using pork or simply mix both. The taste remains ‘Adobo’!
My recipe ingredients: Dry Chicken Adobo At Hana’s Kitchen @ home with Extra Virgin Olive oil. Extra Virgin Olive Oil is one among the 6th listed ace items for anti-aging.
Chicken Adobo can be served hot or cold with vegetable salad or rice, the Philippines staple food.
Chicken / pork pieces of 6 to 12 (bite size/your choice)
2 spoonfuls of black peppercorns
4 dried bay leaves
6 cloves of garlic: 4 whole and 2 crushed
3 – 4 tbsp of white vinegar or apple cider
Light soy sauce to taste
Dark soy sauce to color
1 tbsp of tomato sauce
Some sliced potatoes (optional)
Rice Bran oil, butter or any cooking oil
Extra Virgin Olive Oil
Blanch the meat pieces with hot boiling water
Heat 2 or 4 tbsp of oil to saute garlic, bay leaves and black peppercorns until smells good.
Add the meat pieces and potatoes, stirring lightly for few minutes.
Add a bit of water, let simmer for few minutes, then add light soy sauce for taste.
Lower the flame and continue to simmer for at least 20 to 30 minutes until the sauce thickens and meat pieces are soft. Add a spoonful of tomato paste, stirring occasionally to prevent burning.
Taste the salt degree and chicken meat if cooked or tender. Pour some spoonfuls of Extra Virgin Olive oil for a prefect finish! Scoop into a dish and garnish with Parsley or Basil leaves. Serve hot or cold.
Note: Vary ingredients when necessary to fit your taste of a palatable Adobo dish.