What To Know
- Embark on a culinary journey to the heart of Filipino cuisine with this delectable dish of chicken adobo simmered in a savory blend of vinegar, soy sauce, and spices, accompanied by tender potatoes and carrots.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- If you don’t have a Dutch oven, you can use a large skillet and transfer the contents to a baking dish for the simmering process.
Embark on a culinary journey to the heart of Filipino cuisine with this delectable dish of chicken adobo simmered in a savory blend of vinegar, soy sauce, and spices, accompanied by tender potatoes and carrots. Follow these step-by-step instructions to master the art of this beloved Filipino dish.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup vinegar (white or apple cider)
- 1/2 cup soy sauce
- 1 head garlic, cloves separated and crushed
- 1/2 cup water
- 1 bay leaf
- 1/4 teaspoon black peppercorns
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1 pound carrots, peeled and cut into 1-inch pieces
- Salt to taste
Instructions:
1. Marinate the Chicken: In a large bowl, combine the chicken, vinegar, soy sauce, garlic, water, bay leaf, and peppercorns. Stir well to coat and refrigerate for at least 30 minutes, or up to overnight.
2. Brown the Chicken: Heat a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade and shake off excess liquid. Sear the chicken in batches until golden brown on all sides.
3. Add the Potatoes and Carrots: Once the chicken is browned, add the potatoes and carrots to the skillet. Stir to combine and cook until the vegetables begin to soften, about 5 minutes.
4. Pour in the Marinade: Pour the reserved marinade over the chicken and vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Season to Taste: Add salt to taste. If desired, thicken the sauce by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
6. Serve and Enjoy: Serve the chicken adobo with potato and carrots over rice or noodles. Garnish with chopped green onions or cilantro for extra flavor.
Tips:
- For a richer flavor, use dark soy sauce instead of regular soy sauce.
- If you don’t have a Dutch oven, you can use a large skillet and transfer the contents to a baking dish for the simmering process.
- Don’t overcook the chicken, as it will become tough.
- Serve with a side of pickled vegetables or a fresh salad for a complete meal.
Variations:
- Spicy Adobo: Add 1-2 chopped chili peppers to the marinade for a kick of heat.
- Coconut Milk Adobo: Add 1 cup of coconut milk to the marinade for a creamy and flavorful twist.
- Pineapple Adobo: Add 1 cup of diced pineapple to the skillet along with the potatoes and carrots for a sweet and tangy flavor.
Benefits of Chicken Adobo with Potato and Carrots:
- Rich in protein from the chicken and vegetables.
- Provides essential vitamins and minerals, including vitamin C, potassium, and fiber.
- Supports heart health due to the antioxidants in the vinegar and soy sauce.
- Boosts immunity with the help of garlic and ginger.
Conclusion:
Indulge in the tantalizing flavors of chicken adobo with potato and carrots, a culinary masterpiece that embodies the essence of Filipino cuisine. With its savory-sweet balance, tender ingredients, and versatile variations, this dish is sure to become a family favorite.
Frequently Asked Questions:
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but the cooking time may need to be adjusted accordingly.
2. How do I know when the chicken is cooked through?
The chicken should be opaque and no longer pink in the center when cooked through.
3. What is the best way to store the leftovers?
Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
