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Prep time 15 / 20" |
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Serves 4 / 6 |
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3 lb. chicken (& pork shoulder or ribs) 4 to 6 bay leaves 1 sprig of thyme 2/3 of a garlic head, crushed 1 onion, quartered 1 red bell pepers, sliced lengthwise |
1 zucchini, diced into small pieces 1 cup of vinegar * 1/2 cup of soy sauce * 2 small spicy roasted peppers Salt, pepper and chives |
Preferably use a free-range chicken cut into 8 or 10 pieces, lightly brown in olive oil and add salt and pepper, vinegar and 4 or 6 whole bay leaves, thyme and the crushed garlic cloves, simmer for 15 minutes and add soy sauce, red bell peppers and zucchini, continue cooking for another 40 minutes or more. Will keep several days in the refrigerator. Optional: Add 2 small spicy roasted peppers for a fierier dish.
Serve with chopped chives and white rice or penne rigate Italian macaroni.
This dish is from the Philippines but is served often in Hawai'i, and has become a staple dish on plate lunches. I've sampled many versions, this is a recipe developed from various sources, local and from the Internet. I fix it about once a month, minimum, and everyone loves it, it's "onolicious".
Variation
Pork and Chicken Adobo "ADOBONG BABOY AT MANOK" in
Tagalog, has now become my favorite because it adds unctuosity to the
dish, usually I try to add some pork bones with meat and pork
shoulder, belly or short ribs, the fattier the tastier!
Wine: A chilled rosé (Tavel, Côte de Provence), or Italian Chianti.
Notes
• Vinegar: Use 1/3 cup white wine vinegar and 2/3 cane vinegar
from the Philippines (Sukang Ilok0) if available otherwise substitute
with cider or white wine vinegar.
• Soy sauce: Use a good quality thicker sauce, preferably Silver Swan soy sauce from the Philippines.
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