Tuesday, April 13, 2010

chicken adobo with black beans

Adobo with Salted Black Beans

* 1 kilo chicken, cut into serving size

* 2 tbsp salted black beans, drained

* 1/3 cup dark soy sauce

* ¼ cup sugar cane vinegar

* 1 head garlic, peeled pressed and chopped

* 1 tsp crushed whole peppercorns

* 2 tbsp Worcestershire sauce

* Brown sugar to taste

* 2 bay leaves, torn


1. Wash and clean chicken pieces. Pat dry. Place chicken pieces in a shallow pan. Add all ingredients except sugar over chicken.

2. Cook over medium fire. Simmer until tender. The soy sauce mixture and chicken fat will separate indicating a delicious sauce. Lower fire, sprinkle sugar over adobo to adjust the salty taste. Make sure to mix everything well.

3. Serve warm.

Adobo is a part of every Filipino that I’m sure anyone can cook it. It doesn’t have to be pork or chicken all the time. You may make a string beans adobo, water spinach adobo, or quail adobo with quail eggs. I have never cooked adobo with salted black beans before but since there’s leftover black beans I did. The result was divine. My cousin, Joy, who is a picky eater (she also has a tiny appetite) even ate twice! I made this for an Easter Sunday lunch.

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