December 12, 2008

Chicken Adobo Tostado

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After reading about THE ADOBO BOOK over at Marvin's, I was convinced and finally got my copy. I was hesitant in buying this book when I first read it in Market Manila's blog a few years back because of its author. I purchased two of Reynaldo Alejandro's cookbooks, I kept one (taking up much needed space in my cookbook cabinet) and the better of the two I gave to a friend who does not cook very often. I checked and some insane person is selling it for a ridiculous price of $324.95, and another for the more reasonable but still waaay too expensive $34.95. This book costs $5.00 in the Philippines and if you have relatives or friends coming to visit, you can ask them to buy it for you. It is thin and small and won't occupy much space in their luggage. The recipes are from some well-known Filipinos (at least to me they are), a few from the author himself, and some from the relatives of the other author who belongs to a family of restaurant owners in the Philippines. After reading and cooking a few recipes, I can say it is very good because it has some recipes that my own mother had prepared which rarely get mentioned in any other Filipino cookbooks. I give this cookbook a two-thumbs up regardless of the absence of photographs.

One of the recipes that I cooked is Maverick's Adobo Tostado because it is very similar to one of the adobo recipes I make, with wine vinegar or sherry and then deep fried. The recipe is from Marivic Rufino Buenaventura whom I met and worked with briefly at the Philippine Airlines ticketing office over 30 years ago. I was in that office for only two weeks when she was hired answering telephone inquiries. I did not know who she was until she approached me and asked if I have heard rumors about her (I had not at the time). She confided in me that she felt the women in the office were gossiping about her, talking amongst themselves in front of her in their dialect (Cebuano) followed by giggling. I later learned what the rumors were about which followed her wherever she was assigned that went round and round the 2 years she worked at the airline. I did not know her that well because she left after 2 weeks but I do believe that she was and still is a very nice soft-spoken gracious person, and her adobo recipe is delicious. I'm not sure how she got the nickname maverick, though.

I made chicken adobo adapted from her recipe adding ¼ cup of cider vinegar because her recipe has only a cup of wine vinegar and I prefer my adobo a little bit more sour. It also does not specify the cooking time, you have to eyeball and cook it by instinct, how much sauce you want, taste it and adjust accordingly.

Maverick's Adobo Tostado
1 cup olive oil
3 heads garlic, crushed and finely minced
1 kilo pork belly, cubed
1 kilo chicken parts
1 cup wine vinegar or leftover white wine
¼ cup Kikkoman soy sauce
1 - 2 bay leaves
rock salt, to taste
1 tablespoon freshly ground peppercorn
corn oil for deep frying
a bit of Tabasco
  • Fry 2 heads of garlic in olive oil until brown. Set aside garlic.
  • Sauté pork, add chicken. Continue to cook till brown.
  • Add wine vinegar, soy sauce, bay leaves, wine, salt, peppercorn, and the fried garlic. Simmer for hours on low fire. When cooked, drain chicken and pork. Keep sauce separate.
  • Heat oil, add the remaining garlic and deep fry chicken and pork cubes until crispy. Drain and serve in a large platter. Serve sauce in a separate bowl.
Note: the Tabasco does not appear in the recipe. I guess you can sprinkle the cooked adobo before or after frying or maybe add a few drops to the sauce.


What's Cookin Chicago said...

Wonderful.. gutom na ako! :) Seriously, I could eat chicken/pork adobo and not get sick of it. :) looks great!

 gmirage said...

Sarap tingnan, I'm sure masarap din, send mo some ayoko magluto ng may suka :D and you know that, but lately I'm doing my best to cook with it hehe.

I remember your adobong chicken then grilled sometime ago too!

Anonymous said...

This is the best adobo, crispy on the outside, soft in the inside. :) However, I often omit the tostado part, because I don't really look forward to the frying... :)

Anonymous said...

How funny that you've actually met the author of this recipe. I agree with you that the Adobo Book is a good resource, I give it two thumbs up too;)

Oggi said...

Joelen, me too! I don't get sawa.:)

Gizelle, heheh, amoy suka but so delicious.:)

Ning, I sometimes deep fry whole game hens...very good.:)

Marvin, I was surprised to find family recipes in this book. I will cook the one written in Spanish next.:)

Anonymous said...

Thanks for the recipe... Can never run out of adobo recips to try :)

Anonymous said...

your an amazing lady you know everything about cooking, your the best

Anonymous said...

Hi Oggi! You mentioned wine after the bay leaves in the 3rd paragraph of instructions but how much & what kind? Salamat po.

Oggi said...

Oops, sorry, but it's a typo. The wine is already on there, the first item, wine vinegar or wine.

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