If you are going to be on Maui, and you've haven't tasted Chicken Adobo, there are several places to get it, mostly in Filipino digs. But here is a recipe for those of you who would want to make it at home once you've tried it, this is just a basic recipe and can be tweaked to your liking or taste buds.
4 lbs. chicken drummettes
1/4 cup of vegetable oil
4 cloves of crushed garlic
1 inch fresh ginger root smashed
1 bay leaf halved
1 tbsp. peppercorns crushed
1 tsp. coriander
1/2 a cinnamon stick
3 cups of soy sauce
1 1/2 cups of apple cider vinegar
Salt and pepper to taste.
1. Heat up a pot over medium high heat and saute the drummettes until the juices come out, this should take about 10 minutes.
2. Add in the garlic and ginger, and toss around (Adding this in after sauteeing the chicken prevents it from burning) Then add in the bay leaf, pepper corns, criander, cinnamon stick and cook for another 5 mintues.
3. Add in the soy sauce, vinegar, cover pot simmer for about 1 hour. Check how soft the meat is, it should be getting soft. Cover and go for another 30 minutes of simmering. Off heat, season with salt and pepper to taste. Let it rest. Serve with rice. (Some chefs like to cook all the liquids off ausec, but some like the gravy or sauce that is left)
Photo: http://www.onmyplate.org/
Paradise Supermart in Kahului- Photo Cath M. http://www.yelp.com/ for more information stop by their store at 207 E. Wakea Ave. Kahului, Maui and their phone number is 808-877-6767 * Adobo is also done by Spanish cultures, the Spanish did infiltrate the Philippines long ago, so the influencials in culinarious educatious is widespread.
4 lbs. chicken drummettes
1/4 cup of vegetable oil
4 cloves of crushed garlic
1 inch fresh ginger root smashed
1 bay leaf halved
1 tbsp. peppercorns crushed
1 tsp. coriander
1/2 a cinnamon stick
3 cups of soy sauce
1 1/2 cups of apple cider vinegar
Salt and pepper to taste.
1. Heat up a pot over medium high heat and saute the drummettes until the juices come out, this should take about 10 minutes.
2. Add in the garlic and ginger, and toss around (Adding this in after sauteeing the chicken prevents it from burning) Then add in the bay leaf, pepper corns, criander, cinnamon stick and cook for another 5 mintues.
3. Add in the soy sauce, vinegar, cover pot simmer for about 1 hour. Check how soft the meat is, it should be getting soft. Cover and go for another 30 minutes of simmering. Off heat, season with salt and pepper to taste. Let it rest. Serve with rice. (Some chefs like to cook all the liquids off ausec, but some like the gravy or sauce that is left)
Photo: http://www.onmyplate.org/
Paradise Supermart in Kahului- Photo Cath M. http://www.yelp.com/ for more information stop by their store at 207 E. Wakea Ave. Kahului, Maui and their phone number is 808-877-6767 * Adobo is also done by Spanish cultures, the Spanish did infiltrate the Philippines long ago, so the influencials in culinarious educatious is widespread.
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