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Crockpot Wednesday: Filipino Chicken Adobo Rice | Food & Drink

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Crockpot Wednesday: Filipino Chicken Adobo Rice
Food & Drink
Crockpot Wednesday: Filipino Chicken Adobo Rice

I've mentioned before that I'm half Filipino but am pretty ignorant about Filipino food. My mom never learned to cook much Filipino food and so the only things I can even remember her making are lumpia, pancit, and adobo.

Filipino food is definitely its own thing. Being situated in southeast Asia and made up of over 7,000 islands, it has often been the stomping ground of invaders. Thus the influences over the centuries include Chinese, Japanese, Spaniards, Americans, and others. All of these influences mish-mash together to create unique dishes  - the true example of fusion cooking.

One notable flavor trait of Filipino cooking is their mix of salt/sour. Adobo is a perfect example. Adobo is considered the national dish of the Philippines. It is usually made with either pork or chicken. I prefer the chicken, and it's important that you use chicken thighs, not breasts. The breasts will be too dry.

The primary ingredients for the marinade are vinegar, soy sauce, garlic, and pepper. The normal method calls for marinating, then simmering the meat in it to cook, remove the meat and boil down the sauce to make it even more potent, and fry the meat to give it a bit of crispiness. Then serve it all over rice.

I'm changing it up a bit in this version. Read more

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