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Evelyn's Kitchen by Evelyn BunoanBy Evelyn S. Bunoan
(With Side Dish: Organic Green Beans, with Adobo Sauce)
There are some variations of cooking adobo, using pork or chicken. Some people prefer chicken adobo for health reasons. The whole chicken, including chicken ribs, wings and other chicken parts can be used, but for formal occasions, chicken breast is always the better choice because it is more enticing to serve. Since chicken breast, especially the filets, cook quickly, the cooking methods have to be a little different from the traditional recipe, otherwise the chicken will be tough to eat. Also, if chicken breast is used, bones, skins, membranes and tendons should be removed for easier slicing and eating.
This immensely versatile recipe can be served in any type of gatherings, casual or formal dinners, depending on how you present this dish. It is always served as a main dish. But for any one who is very creative, chicken adobo can be an elegant and delicious appetizer if cut into small pieces with decorative toothpicks, served with your favorite wine. I always serve dried chicken wings adobo as finger food (with adobo dipping sauce on the side) and I never fail to receive great compliments.
Serves 10 or more

6 pounds chicken tenderloins (breast)
1/2 cup soy sauce
Salt to taste
3 tablespoons minced garlic
3 or more tablespoons vinegar (depending on personal preference)
4 pieces bay leaves
1 teaspoon black pepper
Chicken stock or water
vegetable oil
1/2 cup cornstarch, diluted in 1/2 cup water (slurry)
Garlic salt
3 pounds frozen organic green beans

Make the marinade by combining the sauce, salt, garlic, vinegar, bay leaves, black pepper and water. Marinate the chicken for an hour or two.

Remove the chicken from the marinade. Drain the chicken and save the marinade to make the sauce. In a sauce pan, transfer the sauce and add some chicken stock or water, if needed. Correct the seasoning. Slightly thicken the sauce with the slurry.

Brown the chicken in batches in a non-stick skillet with a little bit of oil. Drizzle some sauce on the chicken in between stirrings until fully glazed. Season with garlic salt, if needed. (Do not overcook the chicken.)
Serve with garnishing and green beans as side dish. A little sauce can be poured over the chicken and green beans.

To cook the side dish:
Bring enough water with 1 teaspoon salt to a boil and add the frozen green beans. When tender but firm, remove from boiling water and shock the green beans in cold water to retain its green color. Drain.

Warm the green beans in batches in a skillet while drizzling some adobo sauce over it. If preferred, green beans can be garnished with a thin slice of roasted red bell pepper. Serve with chicken adobo.

Household Hints:
Now that fall is morphing into winter, it is definitely a good time to have your favorite annuals inside the house, if you have not already done so earlier. If you do not have a greenhouse, I suggest you put your plants anywhere in the house where they can have enough sunshine. Arrange them strategically to add color and to enliven any room in your house.
Mid-way November is the right time to stop mowing your lawn. If you have bald spots, loosen the soil and throw in some grass seeds. Watch the new grass grow in spring.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) – 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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One Response to CHICKEN ADOBO

  1. I’m looking for a recent recipe from Evelyn’s Kitchen for a dish called “Beef Asado with Broccoli”. I believe it was published in late May or early June 2008.

    I bought the various Mama Sita’s spices & seasonings, but my wife accidently threw out the recipe.

    Can you help?