Chicken adobo is considered by many to be the national dish of the Phillipines. The cooking method probably developed from pre-colonial times when vinegar was used to preserve food for the tropical climate – it consists of marinating and browning the meat before simmering in a mix of vinegar, garlic, salt/soy sauce, and other spices. The result is deliciously sweet, sour and complex. This recipe comes from marion’s KITCHEN.
In a large bowl whisk together ¾ of cup of cider vinegar, ⅓ of cup of soy sauce, 3 tablespoons of dark brown sugar, ¼ of a teaspoon of freshly ground black pepper, 1 tablespoon of grated fresh ginger and 3 cloves of finely minced garlic. Place 8 chicken drumsticks in the marinade and toss to coat. Cover and set aside to marinate for at least 30 minutes. Heat 1 tablespoon of vegetable oil in a large, heavy-based pan over high heat. Remove the chicken from the marinade and reserve the marinade. Cook the chicken (in batches if necessary) for a few minutes on each side until golden brown then transfer to a plate and set aside. Using the same pan, reduce the heat to medium and add another tablespoon of oil. Add 1 sliced onion and a pinch of salt and cook until the onion is soft and a little browned. Add 3 finely minced cloves of garlic and 1 finely sliced long red chilli. Cook briefly then add the chicken, the reserved marinade, 4 bay leaves and ¼ of a cup of water. Cover, reduce the heat and simmer for 25-30 minutes. When the chicken is cooked transfer the drumsticks to a serving platter and keep warm. Cook the sauce over medium to high heat until reduced and somewhat thickened. Pour the sauce over chicken and garnish with sliced spring onions.
michelle picker cooks 