Now what is adobo you ask? It is the unofficial dish of the Philippines. When Spaniards colonized the Philippines in late 16th to early 17th century they came upon their local style of cooking which included methods of stewing with vinegar and salt to help with food preservation. The word adobo is actually Spanish meaning marinade or dressing. Over the years, as with anything, things changed. It is now made with many variations. Even from house to house within the Philippines. For example salt portions are now mostly substituted for soy sauce. Different types of vinegar are used although traditionalist tend to stick with cane vinegar which is slightly sweeter. Many people will now withhold from using chicken liver and the list goes on.
Anyways here's my take on it.
First comes prepping the veggies.
- 1 sweet onion
- 2 or so tablespoons of minced garlic
- Ginger with about as much surface area as 1 or 2 die/dice
- Deseeded jalepeno minced (I'm Texan and couldn't help myself)
Once you get the veggies prepped throw them in a saute pan with about a tablespoon of olive oil and caramelize them.
While they're caramelizing grab your chicken. I used just under 5 pounds of chicken thighs, bone in, with half of the skins removed. I was healthy'ish. Season one side with salt and pepper (grind peppercorns yourself, night and day difference). Season the other side once you put the seasoned side down into the pan so you don't lose any seasoning on your cutting board.
Now go ahead and toss your veggies into the crockpot along with your sauce. I used 3/4 cup reduced sodium soy sauce, 3/4 cup Filipino cane vinegar, and about a tablespoon of oyster sauce. I also threw in a bay leaf and a couple tablespoons of whole tellicherry peppers.
Now throw another tablespoon or so of oil in your saute pan and after it's hot put those chicken thighs into the pan seasoned side down. Season the backside and sear both sides until crisp brown.
Once you have a good sear throw them into a crockpot on high for two hours and then low for about 4 hours.
I'll post some pics when it's done.
Cheers!
Anyways here's my take on it.
First comes prepping the veggies.
- 1 sweet onion
- 2 or so tablespoons of minced garlic
- Ginger with about as much surface area as 1 or 2 die/dice
- Deseeded jalepeno minced (I'm Texan and couldn't help myself)
Once you get the veggies prepped throw them in a saute pan with about a tablespoon of olive oil and caramelize them.
While they're caramelizing grab your chicken. I used just under 5 pounds of chicken thighs, bone in, with half of the skins removed. I was healthy'ish. Season one side with salt and pepper (grind peppercorns yourself, night and day difference). Season the other side once you put the seasoned side down into the pan so you don't lose any seasoning on your cutting board.
Now go ahead and toss your veggies into the crockpot along with your sauce. I used 3/4 cup reduced sodium soy sauce, 3/4 cup Filipino cane vinegar, and about a tablespoon of oyster sauce. I also threw in a bay leaf and a couple tablespoons of whole tellicherry peppers.
Now throw another tablespoon or so of oil in your saute pan and after it's hot put those chicken thighs into the pan seasoned side down. Season the backside and sear both sides until crisp brown.
Once you have a good sear throw them into a crockpot on high for two hours and then low for about 4 hours.
I'll post some pics when it's done.
Cheers!
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