My whole family is actually visiting our homeland Philippines as this issue is being printed. They’re going to island resorts where they’ll be swimming in the reefs and I couldn’t go because of uni (sobs). So when Critic emailed saying they were doing a travel issue, I thought I’d bring the Philippines to you.
Filipino Adobo has a very distinct, tangy, savoury taste. If you wanted to cheat the process there is a spice mix from a brand called Mama Sita’s. The recipe itself has very few ingredients, I adapted this recipe from the cookbook “Good and Cheap” by Leanne Brown. She worked it out to be only $10.40 to make, so it’s a very cheap way to feed the flat.
- ¾ cup white vinegar
- ¼ cup soy sauce
- 2 cloves garlic, minced
- ½ tsp black pepper
- 2 bay leaves
- 2 chicken breasts*, cubed
- 2 tbsp vegetable oil
- ¾ cup water
- 2 medium potatoes, chopped
- 4 medium carrots, sliced
- 2 tsp cornstarch
*Or chicken thighs or wings, which is what is traditionally used. I only had breasts when I made this.
- In a large bowl, stir together the vinegar, soy sauce, garlic, pepper, and bay leaves. Add the chicken.
- Coat each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great.
- Take chicken pieces out of the marinade. Set aside.
- Pour the oil into a large pot on medium heat.
- Once the oil is hot, add the chicken. Let it cook for a few minutes.
- After the chicken is browned, add the marinade, water, potatoes, and carrots.
- Add more water if needed, just enough for the potatoes to absorb.
- Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 30 minutes, or until the meat and potatoes are cooked through.
- Remove the bay leaves from the adobo. In a small bowl, mix the cornstarch with a tablespoon of water, then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over rice.