By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
CHICKEN ADOBO
Adobo is a traditional dish of the Philippines and was introduced to this archipelago by the Spanish. In the Philippines they added vinegar to the marinating and cooking process. Then use of Adobo marinades was also used in the preservation of meats due to the lack of universal refrigeration. Adobos can be found in many variations throughout Latin America, the Philippines and Puerto Rico. (1)
This week’s recipe adds a twist of curry powder to the mix which can be eliminated if you prefer…..Enjoy!
(1) Wikipedia
Original recipe and image courtesy of www.lifestylefood.com.au/tv/secret-meatbusiness
chicken marylands (leg and thigh attached)
½ cup low sodium soy sauce
½ cup apple cider vinegar
knob of ginger, thinly sliced
pinch curry powder
4 cloves garlic, finely chopped
1 bunch coriander, roughly chopped
4 bay leaves
1 long red chilli, deseeded, finely chopped
water
salt & pepper
Garnish
coriander
deep dried shallots
lime juice
Rice with peas
½ brown onion, finely diced
2 cloves garlic, crushed
1 bay leaf
1/3 cup desiccated coconut, roasted
½ cup frozen peas
2 cups rice
2 ½ cups
olive oil
With a sharp knife, make deep incisions on either side of the chicken. Marinate chicken in ginger, vinegar, soy sauce, chilli, garlic, curry powder, coriander, bay leaves, salt and pepper, for at least an hour (overnight is ideal).
Brown chicken in a deep nonstick skillet over a medium- low heat. Once nicely coloured, pour over marinade and 1 cup water. Cover and simmer, for 30 minutes or until meat is tender.
Remove the cover and cook an additional 15 minutes, until the sauce reduces.
While the chicken is cooking, heat a little olive oil in a non stick frying pan. Add onions, garlic and a bay leaf and sweat for 3 – 4 minutes or until onion starts to soften. Add coconut and rice. Stir well and cook for 1 minute. Add peas and stock.
Reduce heat and simmer for 15 minutes or until all the stock is absorbed.
When the chicken is cooked, discard bay leaves and serve over rice. Top with chopped coriander, deep fried shallots and freshly squeezed lime juice.
