Monday, June 12, 2006

Filipino Chicken Adobo with Blackened Plantain

ADOBO is a popular Filipino dish made with either pork or chicken. The preparation is simple. Weather or not your using pork or chicken... or both, this dish is simply sensational.

First, marinate your chopped meat of choice in soy sauce, coconut vinegar, bay leaves, chopped garlic, and black pepper corn. Traditionally, the fatty parts of the pig and the boney parts of the chicken is used which makes this dish even more flavorful. Allow the meat to marinate for a few minutes then let it simmer in it's marinade in a wok or "kawali". Once the meat is cooked and tender, drain off the remaining liquid and set it aside. Pour a bit of vegetable oil in the still hot wok allowing the cooked meat to fry a bit. When the meat has already achieved a bit of crusting and the garlic has fried along with it, returned the saved marinade and allow the adobo to braise. Stir occasionally and add a bit of brown sugar for a hint of sweetness and to achieve a nice caramelization. It is preferable that the chicken is almost falling off the bone and the pork is so tender that you could break it with a pork. Serve it with boiled rice.

Parmessan Nest with Poached Shrimp, Pickled Artichoke, Marinated Tomato and Basil Crisp