Day 12, Chicken Adobo

This classic dish is not entirely Filipino because the origin is Hispanic (mexican in the word "adobo").  Adobo is a main staple in our household when were growing up.  My mom would always prepare this dish with pork ribs or pork belly.  But I loved it when she prepared it with pork ribs (buto-buto), since you can slowly cook the adobo until the meat almost falls off from its bone.  The other variation that she would do is mixed pork and chicken or just like what I did in this recipe, just had chicken only.  If you asked a Filipino what is the national dish, they would normally answer, "ADOBO".  Adobo is consistently in the regional dishes, be it from north to south of the country.  Even though there are various ingredients and styles of this dish, the fact remains that the main recipe like the use of vinegar or any types of acids, salt and pepper, laurel (bay leaf) and garlic are consistent in every adobo that a Filipino would prepare.  Some like it traditional, and some like it jazzed up or fused with other ingredients.

1     kg     chicken legs (drumsticks)

1/4  cup soy sauce (used kikoman in this recipe)

1/4  cup   water

CHICKEN ADOBO

1     tbs coarsely ground pepper

3/4cup   vinegar 

5     cloves garlic, crushed

2-4 pieces laurel (bay leaf)

2     tbs oil

2     pieces onions, sliced

3     tbs liver pate

In a casserole, combine chicken, vinegar,pepper, soy sauce, water, laurel and garlic.  You may marinate for 30 minutes or overnight before cooking.  Take out the marinated chicken, cover and cook for about 30 minutes in medium heat or until the chicken is done.

Once the chicken is cooked, remove chicken pieces, set aside and strain sauce.  Put the sauce on the side to be used later.

In the same pan, heat oil.  Saute onion tip translucent and add the liver pate.  Add the reserved sauce and simmer till reduced and slightly thickened.  Then add the chicken pieces and re-heat for 3 minutes.

To serve:  put the chicken pieces in a bowl and then pour over the reduced sauce on top of the chicken . And garnish with ruccula, minced parsley or chopped leeks.