Usually, when people think of Adobo recipes, they think about the famous cooking method used in the Philippines of stewing different dishes with vinegar. However, Adobo has different meanings in different regions of the world. The word ‘adobo’ in Latin America, usually refers to a sauce, seasoning or marinade and the type varies widely depending on the region it originates.
This recipe for Chicken Adobo, comes from the South American country Guyana where the food tradition and culture has taken on many influences from the various ethnicities that have made that country home.
One of my siblings lived in Georgetown for quite some time and upon returning home, this recipe was a part of the weekly menu repitoire at home for quite some time! It is delicious, savoury and sour, and a quick and easy dish to be served over rice and a side salad for a complete meal.
This recipe for Chicken Adobo although comes from Latin America, the style of this dish actually more closely resembles the adobo dishes of the Philippines.
- 3 Bay leaves
- 1 cup of white vinegar
- 1 head garlic, peeled and cloves crushed
- 6 skinless chicken breasts with the bones still in if possible (this makes for a juicier final product)
- 1/4 cup of Soy Sauce
- 1 T black peppercorns slightly crushed
- 1/2 T crushed red pepper flakes
In a large saucepan, combine the bay leaves, vinegar, garlic, black pepper, soy sauce and red pepper flakes. Stir to combine well.
Place the chicken into the sauce pan and allow it to marinate for about twenty minutes. Do not marinate for much longer or the vinegar will start to ‘cook’ the chicken and your chicken will be less moist by the end of the real cooking time.
Put the saucepan over medium high heat and bring to a boil, covered.
Reduce the heat to low and simmer covered for about 45 minutes until the chicken is cooked through.
As the chicken simmers, cook your rice.
Serve the chicken warm over fluffy rice to soak up all the delicious sauce.
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