Recipe as featured in the Fall 2021 BC Food & Beverage Cultivate Magazine (Page 30-32.)
Adobo: the famous unofficial national dish of the Philippines. Savoury, tangy, and the perfect amount of heat, this saucy dish pairs beautifully with a hot bed of steamed or garlic rice. This dish gained popularity because of its delicious flavour, and ease in preparation.
INGREDIENTSChicken and Marinade:
- 5-6 pieces of organic chicken legs or thighs
- 1/3 cup of Bukobaba Amino Sauce
- 1/4 cup of Bukobaba Black Vinegar
- 1/4 cup of Bukobaba Cider Vinegar
- ½ tbsp pink Himalayan salt
- 1 tbsp whole peppercorn, sub 2 tsp coarse cracked pepper
- 1 tsp of thyme
- 4 bay leaves, fresh or dried
- 1 chili pepper, sliced or diced
- 2 garlic cloves, minced
- 2 tbsp of Bukobaba Virgin Coconut Oil
- 1 small brown onion, sliced or diced
- 3 garlic cloves, minced
- 1 ½ cups of water
- 2 green onion/scallions, sliced for optional garnish
- Steamed rice, for serving
- Combine chicken and marinade ingredients in a bowl. Marinate in the fridge for at least 25 minutes, or overnight for the best flavour.
- Heat 2 tbsp Bukobaba Virgin Coconut Oil in a skillet over high heat. Remove chicken from marinade, and place in the skillet. Be sure to reserve the marinade.
- Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken from skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1½ minutes.
- Add the reserved marinade and water. Bring it to a simmer then turn heat down to medium high. Simmer for 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce is reduced and thickened and chicken is tender. If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself.
- Coat chicken in glaze and enjoy over plain steamed rice or garlic rice.
- “Kumain na tayo!” (Tagalog for, “Let’s eat!”)