Adobo actually originated as a Spanish food, but it came to the Philippines (my hubby’s homeland) during the 500 year Spanish reign of their country. It is now a staple Filipino dish. This version of Adobo uses ingredients typically found in Southeast Asia. Our family has personalized the recipe even more to include coconut milk and green chili’s (optional) which is not in the original recipe. Doesn’t coconut make everything better? Approximate cooking time: 1 hour total, but most of that time is reducing liquid.
1.5 – 2 lbs of chicken thighs (bone and skin on) or other dark meat
3 – 4 T coconut oil 1
small onion, sliced rings
5-7 large garlic cloves peeled and chopped
1 large tomato sliced
1/2 c filtered water
1/2 c coconut vinegar
1/3 c coconut aminos (or fermented soy sauce)
1 1/2 c coconut milk
1 T annato powder (optional)
1 -2 green chili peppers, chopped (optional for heat)
2 bay leaves salt and pepper to taste
1) Saute onion, tomato, and garlic until translucent.
2) Add chicken thighs and cook until browned on the outside.
3) Add water, vinegar, coconut aminos (or fermented soy sauce), green chilis and bay leaves then bring to a boil then immediately reduce temperature to medium heat.
4) Reduce liquid until about 1/4 or less of the liquid remains.
5) Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.
For Other Filipino Recipes
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