Ingredients
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2 lbs boneless skinless chicken thighs
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15 oz can Fire Roasted Diced Tomatoes
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1 cup distilled white vinegar
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1/4 cup soy sauce
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2 Tbsp fish sauce
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10 cloves garlic
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1 tsp black pepper
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2 bay leaves
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2 Tbsp olive oil
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2 medium yellow onionsliced
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2 cups dry white ricecooked according to package
Directions
The Philippines is a large archipelago with more than 7,000 islands, each with its own regional flavors. Filipino cuisine represents a cultural crossroads, with Malay, Hindu, Arab, Chinese and Spaniard influence. One dish that is fairly ubiquitous in Filipino households is adobo, a cooking style that involves a marinade of vinegar, soy, fish sauce and garlic. This dish was adopted from the early Spaniards, as Filipinos found that cooking meat in vinegar to be a practical way to preserve it without refrigeration. There are regional varieties of adobo which may also be made with lamb, pork or fish, and even household to household it is prepared in many different ways. One of the gentlemen in my Cooking Matters class said that he prepares this dish often, but always with banana ketchup.
While on topic of Filipino food, another unique and popular dish I want to try it balut – fertilized eggs commonly sold as street food and in malls in the Philippines. You’re quite literally eating the chicken (or more often duck) and the egg! Many Americans find the dish offputting, but I have to say I’m fascinated.
Recipe Source: Lucky Rice (Cookbook)
Steps
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1
Done
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Put the chicken, tomatoes, vinegar, soy sauce, fish sauce, garlic, black pepper and bay leaves in a large pot or dutch oven. Bring to a boil, then reduce the heat to medium and simmer uncovered for 30 minutes. |
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2
Done
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Transfer the chicken to a plate and bring the sauce to a low boil, cooking until it has reduced by half - about 10 minutes |
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3
Done
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While the sauce is boiling down: Heat olive oil in a large skillet. Add onions and cook until soft. Add the chicken and brown slightly. Mix chicken and onions back into the sauce and serve over rice. |
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4
Done
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