Yes, friends, I promised you plenty of new recipes and fresh meal ideas from my recent visit to the Philippines. Before we break into all that deliciousness in the coming days, let me round off the month of June with another adobo version I cooked the week preceding my trip. Like the pork ribs done adobong pula-style, this chicken adobo with liver spread is also braised in the customary vinegar, soy sauce and garlic combo. But while atsuete powder and ginger differentiate the former in flavor from other types of adobo, tinned liver spread added during the last few minutes of cooking makes the latter rich, velvety and extra delicious.
If you notice, I use the same proportions of vinegar and soy sauce in most of my adobo recipes. Some like their adobo with a bit more tang, others like it more salty. Others prefer their stew dry and swimming in fat, some like it with more sauce to spoon over rice. I find the ratio of 2 parts vinegar + 1 part cup soy sauce best suited for my tastes. Adobo is a very simple everyday dish but it is also a very easy dish to botch. One cardinal rule to remember, bring the vinegar to a boil, uncovered and WITHOUT stirring, for a good few minutes. This crucial step is to allow the acidity and raw taste of vinegar to cook off. In fact, it is an important step to note when cooking with vinegar such as in igado or kilawin. That’s it, folks! Here’s wishing you the best remaining half of the year.
- 1 tablespoon oil
- 6 cloves garlic, peeled and minced
- 1 (3 pounds) whole chicken, cut into serving parts
- 1 cup vinegar
- ½ soy sauce
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
- ¼ cup liver spread
- In a pot over medium heat, heat oil. Add garlic and cook until aromatic. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook for about 25 to 30 minutes or until chicken is cooked through and sauce is reduced. Season with salt and pepper to taste. Add liver spread and stir until well-dispersed. Cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.