Chicken Adobo –October 30, 2013

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For those of you who have been salivating for Adobo, here at long last is the recipe.

Wash one whole chicken. Cut into serving size pieces. Put into a large pan. Dice onions (one or two) and garlic (three or four cloves) and add to chicken. Add ¾ c soy sauce and ½ c vinegar, and black pepper. Cook until chicken is done.

Add water to not quite cover the chicken, and pepper. Add carrots (two or three) and potatoes (four to six) cut into chunks. Cook until vegetables are done. Add salt if needed.

Green bell pepper can be added if desired.

Serve with rice.

Bonus recipe (in response to zero requests):

Chicken Pineapple

Saute diced garlic, onions, and green bell pepper in coconut oil. Add chopped cooked chicken, one large can pineapple chunks with juice, and salt and pepper. Heat. Serve with rice.

Chicken broth or chicken bouillon may be added to taste if desired.

And now, the recipe for Buko Juice for those of you with a few green coconuts that need to be used.

Buko Juice

Cut the top off of three or four green coconuts with a bolo and save the milk. Cut the coconut in   pieces. Shred the meat from the coconut into a container. Add about 1/3 can sweetened condensed milk, and coconut milk as desired. Best chilled.

If you don’t want to make your own, you can buy buko from the street vendors in a plastic bag (about sandwich size) with drinking straw. It will cost you about 10 pesos. It won’t have as much coconut in it and it won’t be as good as homemade, but as a cooling drink on a hot afternoon it is very popular.

You can set green jello, cut into cubes and add to the buko to make buko pandan. It is also very refreshing. Green jello is available in the supermarket, where you can see Christmas trees and decorations and listen to “I’m dreaming of a White Christmas.”

If you don’t want to make your own buko juice, you can just enjoy the pictures and dream of the Philippines.

Add salt if needed.

 

 

 

 

 

 

 

 

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