I love adobo and I was intrigued when I read in the paper (Philippine Star) today that a healthy adobo was conconcted by a Filipina during the Healthy and Tasty Challenge 2009 Filipino Recipe Competition in Blacktown, NSW, Australia. The Filipina’s name is Neria Soliman and below is her Adobo recipe. According to her, the secret is in the vinegar she used, Mama Sita’s Cococnut Nectar Vinegar. I don’t know if the contest was sponsored by Mama Sita but here is her adobo recipe.
- 1 k mixed chicken without skin
- 3/4 cup Mama Sita Native Coconut Nectar Vinegar
- 1/4 cup soy sauce
- 1/2 tsp cracked peppercorn
- 2 pcs small bay leaf
- 4 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 cup pineapple juice the the tin of crushed pineapple
- 2 cups crushed pineapple
- 2 slices fresh pineapple rings as sidings
- 1/4 cup pineapple chunks for garnish
- toasted garlic
- Prepare and measure all ingredients and mix together the first 6 ingredients. Let stand for 10 minutes
- Cook in a pan, cover and simmer
- Drain the chicken but set aside the sauce
- Fry the chicken briefly in small amount of oil until golden brown
- Add the fried chicken to the sauce where the chicken was simmered
- Add juice from the crushed pineapple (optional), continue to simmer until chicken is tender
- Add crushed pineapple
- Continue cooking until sauce is thick. Add additional soy sauce to taste
- When cooked, put pineapple chunks as garnish. Sprinkle with toasted garlic
Put adobo on top of 1/2 cup rice. Put 2 – 3 slices of pineapple rings and green onion stems as sidings. Serve with grilled eggplant salad in lemon dressing. Makes four to six servings.
So there you are, enjoy your adobo!