Chef’s plate – Chicken Adobo
It’s time for meal #2 of the Chef’s Plate experiment – Filipino Chicken Adobo. Of course, being Filipino I had to try it out – I live away from my family and there’s a shortage of really good Filipino restaurants in the Okanagan, so it’s really hard to get a taste of home when I’m all alone here – I may as well take the opportunity.
What is chicken adobo you ask? According to wikipedia it is a popular dish that involves meat, seafood or veggies marinated in vinegar, soy sauce and garlic which is then browned in oil and simmered in the marinade. – it also goes on to state that it has been considered the unofficial national dish of the Philippines.
This time we were supplied with bok choy, snow peas, chicken, items to make the marinade (soy sauce, brown sugar, vinegar, garlic, and pepper corns), and rice. I opted not to make the rice, and instead added some broccoli to the steam cooked veggies.
Again, the process was simple.. follow the instructions – get food. This time we marinated the chicken and prepped the veggies and then cooked ALL the things. Save for a little bit of charring (my own fault for heat that was too high), dinner turned out great.
How did it taste? Well, I think it tasted good, but definitely not like the chicken adobo I get at home. The sauce wasn’t as saucy and if I was a bit better at heat management I’m sure it wouldn’t have been charred. At least now I know the basics of what’s involved and can try to replicate it again!