Baked Chicken Adobo

This is my fourth installment for the recipes for my Filipino-inspired Foodbuzz 24×24 lunch. In my Meal.Teal.It’s a Deal! post, I mentioned that there was nothing else that came to mind when I had to write down the main dish for my proposal. I thought of nothing else but the classic Filipino dish, adobo.

There are debates on whether adobo is our unifying dish when it comes to propagating Filipino cuisine to the Amercian mainstream because there are just way too many versions and we can’t trace exactly which is the authentic one. What I do believe though is that regardless of the number of versions out there, or that adobo in Southern Tagalog is different from the adobo way down South, it is still a uniquely Filipino dish and is something that we should be proud of πŸ™‚

And here is another version to add to those way-too-many versions πŸ˜›

Ingredients:

  • 1 Β½ kilo chicken, adobo cut
  • 1 cup soy sauce, divided into 2 parts
  • 1 cup vinegar, divided into 2 parts
  • 1 cup brown sugar, divided into 2 parts
  • cornstarch
  • garlic
  • onion
  • 4 pcs. laurel leaves
  • pepper
  • button potatoes
  • asparagus
  • eggs
  • cucumber

Prepare hard-boiled eggs. Slice the cucumbers. Set them aside, we will use them when serving.

Meanwhile, marinade the chicken in one part soy sauce, vinegar, and brown sugar. Add a dash of pepper into the marinade. Add garlic too. Let the chicken sit in the marinade for about an hour.

After an hour, let the chicken simmer in the marinade for about 20 minutes. Take out the chicken meat and fry themΒ  in another pan but don’t throw the marinade away. Fry the button potatoes too. When the chicken has browned on all sides, transfer all the chicken and marinade into a baking dish. Drop in 2 pcs of laurel leaves and bake in a pre-heated oven at 350F for 30.

In another pot, saute garlic and onion. Pour the remaining part of soy sauce and vinegar. Drop in the remaining 2 pcs of laurel leaves and bring the mixture to a simmer. Add a dash of pepper. Mix in the remaining brown sugar and cook for another 5 minutes. If the consistency is alright to your liking, you can take it out of the heat. If you want the sauce to be a little thick, dilute a teaspoon of cornstarch in 2 tablespoons of water and add it into the sauce. Cook for another two minutes before removing from the heat.

Serve in a hot plate with rice, hard-boiled egg, cucumbers, asparagus, and button potatoes. It’s a heavy meal but your guests will really love it πŸ™‚

Enjoy!

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