As I mentioned earlier, some of my friends have been great about coming through with flavorful but not acidic recipes for me from their own cuisine. I was under the impression that Filipino food is spicy, but perhaps that is only because my Filipina friend — a Fabulous Bureaucrat on sabbatical — is spicy! Anyway, she sent me these terrific-sounding dishes. I haven’t tried them yet, but with this rainy weekend coming, I am thinking that they sound like the ultimate in comfort food.
This is the most traditional Filipino dish. My mother always added potatoes, when it doesn’t have them, it’s just not adobo to me. From what I read on the internet, it seems like there are endless varieties of this dish, including some that are made with fish, squid, green beans or sweet potatoes!
3 lbs of chicken , cut up
3-4 potatoes, cut into 8ths (peeled or not)
1/2 cup of soy sauce
3/4 cup white vinegar
1 or 2 HEADS (yes, heads) of garlic, minced*
2 bay leaves
1 or 2 tsp of ground pepper
salt to taste
(3/4 cup of water if you like more sauce)
Prep chicken & potatoes. I take the skins off both, but you don’t have to. Place chicken & potatoes in a large pot. Cover with the rest of the ingredients except water. It is better if
you let this marinate for at least 1/2 hour, turning the chicken around in the broth.
After marinating, add the water & bring pot to a boil, then turn down to simmer until chicken & potatoes are tender, about 1/2 hour. Serve over hot rice. This dish is way better the next day & is easily doubled. Serves 6.
*Given the way she emphasized that, I guess my friend doesn’t know my own cooking habits! I always use a full head of garlic.
Arroz Caldo Con Pollo
Rice Chicken Soup
This is a restorative soup given to people who have been ill or just given birth. It is good any time & wicked easy to make.
3 TBL veggie oil (I use olive)
1/2 cup chopped onions (I use the bottom of the scallions)
2 TBL minced garlic
8 1/2 inch slices of ginger
2 1/2 to 3 1/2 lbs of chicken (I use legs & thighs, no skin)
4 TBL of patis (fish sauce) or 2 TBL of salt (Not both!)
6 cups of water
2 cups uncooked rice
1/4 cup chopped scallion greens
1/4 tsp of ground pepper
In a large pot, heat the oil & saute the onion, garlic & ginger until the onions are transparent.
Add the chicken, patis/salt. Cover & simmer for 5 minutes.
Add water & rice. let boil then turn down to low. Stir often to prevent sticking, about 25 minutes or until rice is tender.
Now, you can fish the honking big pieces of ginger out now, if you are serving it to others, or you can just fish them out when you are eating it. My mom uses ginger powder ’cause people hate the fishing out part, but I think it tastes different.
Add the scallion tops & pepper just before serving. Serves 6 to 8, or makes a lot of yummy leftovers
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