Oven-Cooked Chicken Adobo
I just realized that I haven’t posted a single entry dedicated to food. It is about time I use the “Food” category I suppose, and what better way to start than with what is considered to be one of the Philippines’ national dishes, Adobo (Spanish word for marinade), but with a twist: cooking it in the oven.
I must admit, it was not intentional. I prepared the chicken to be cooked the traditional way but I got lazy and just popped it in the oven. Turned out really well, though (but then again, I might be a little biased).
Ingredients: (serves 1-2)
- 2-3 Chicken thighs or breasts
- 4 tablespoons of soy sauce
- 4 tablespoons of white vinegar
- 1/2 teaspoon of peppercorn
- 6-8 cloves of crushed garlic
- Three dried bay leaves
- A pinch of salt
In a bowl, mix all the ingredients and let the chicken soak in the marinate. Although you can marinate it for just a few hours, I left mine in the fridge overnight.
After marinating the meat, pre-heat the oven for about 5 minutes. Pop the chicken in, set the temperature between medium to high (high heat has the tendency to dry it faster though and Adobo is best eaten when the meat is a little juicy) and leave it on for 25 minutes. Once it’s golden brown, it should be ready! Now to veer further away from the traditional Adobo, garnish it with dried basilicum (or your herb of choice) and sprinkle it with paprika powder. You can eat it as it is, or serve with cooked white rice. Voila!
Tip: Feel free to remove the skin so the flavor penetrates the meat better. I prefer my chicken skinless unless it is going to be fried.
So there, it is very simple but the taste can be surprisingly complex.