This recipe appears in:How to Torture an Eggplant, or Make Tortang Talong Guide to Filipino Vinegars
I don't normally search for Filipino recipes, but came across this one on Chow for adobong na manok. As the recipe points out, "adobo" is not specific to Mexico. In this case, "adobong" refers to the Filipino style of cooking in vinegar. I would advise making leftovers because this dish is even better the next day. I slowly rewarmed the chicken in a dutch oven, where it crisped up and got the sauce extra sticky. I couldn't believe this was the same dish.
The original recipe recommended chicken legs, but said a whole chicken could be substituted. The only hazards of the whole chicken approach is an occasional free floating piece of bone. I only picked out two, but it was enough to slow down the eating process.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
- 1 tablespoon canola oil
- 1 head of garlic, cloves crushed and skin removed
- 2 ounces fresh ginger, thinly sliced
- 1 chicken
- 1/2 cup rice vinegar
- 1/4 cup soy suace
- 1 tablespoon black peppercorns
- 2 fresh bay leaves
Cut up the chicken, separating the chicken into legs, thighs, and breasts. Cut each of these pieces in half, using a heavy knife.
Pour the oil into a large dutch oven or heavy pot. Turn the heat to medium-high. Toss in the garlic and ginger and cook for 5 minutes, stirring occasionally. Add the chicken, vinegar, soy sauce, peppercorns, bay leaves, and 1/4 cup water. Bring to a simmer, then cover and reduce the heat to medium-low. Cook for 20 minutes.
Remove the chicken pieces. Turn the heat to medium high and reduce the sauce for a few minutes. Toss the chicken back in, and stir until coated.
Serve with rice and season with salt to taste.