If it wasn’t clear before, it should be becoming pretty clear now, that I watch far too many cookery shows on TV! Rarely a day goes by when I don’t have one playing in the background while I work. It’s also where I discover most of my new ideas or those cuisines that have managed to pass me by.
Today’s discovery was a Filipino dish I’d never heard of before but sounded so ridiculously simple I thought I had to give it a try – chicken adobo.
With such a short list of ingredients I was a little dubious about what kind of flavour punch this would provide, but on first experience it’s deliciously simple!
The recipe here (adapted from the screen!) claims to be traditional, but I can’t vouch for its authenticity. Only for its deliciousness, which hits high on my scale!Print this Recipe
- 2lbs 3 ounces / 1kg skinless, boneless chicken thighs, cut into large chunks
- 2 fluid ounces / 60ml soy sauce
- 2 fluid ounces / 60ml distilled malt vinegar
- 3 garlic cloves, minced
- 1 tsp black peppercorns
- ¼ teaspoon of red chilli flakes
- 1 teaspoon of light soft brown sugar
- 2 bay leaves
Combine all of the ingredients in a bowl and leave to marinate for at least an hour but preferably overnight.
Place everything in a large, heavy bottomed pan and bring to the boil, stirring constantly.
Place a lid on the pan and simmer for 30 minutes, giving a stir every now and again.
Remove the lid and simmer for a final 20 minutes.
Serve over steamed rice.Print this Recipe