ADOBONG MANOK AT NILAGA NG ITLOG

(Stewed Chicken and Hard Boiled Egg in Vinegar-soy sauce Marinade)

Chicken and pork adobo, known in food establishment all over the country as “CPA”, is the
“standard” version of adobo. The soy

Ingredients Specifications Weights/Measures

Chicken parts Preferably thighs 500 g.
Garlic Minced 30 g./6 cloves
Peppercorn Crushed 5 g./ ½ tbsp.
Vinegar Cane or coconut 90 ml./ 1/3 cup
Soy sauce Marca piÑa 60 ml./ ¼ cup
Bay leaves Dry and crushed 2 pcs.
Water 90 ml. /1/3 cup
Eggs Hard boiled, peeled 5 pieces
Procedures:

1. In a pot, pour oil and sauté the crushed garlic.

2. Add cracked peppercorns with the vinegar, soy sauce, and bay leaves.
3. Add the chicken and water.
4. Simmer for 20 minutes over medium heat until chicken is cooked.
5. Remove chicken from the mixture. Set aside.
6. Continue simmering until the marinade has reduced. Reserve the sauce in the pot.
7. In another heated pan, add oil then pan-fry the chicken until golden brown. Lower the heat and
add the reserved adobo sauce.
8. Take out the pan from flame and get ready with the cooked egg for serving.
Serving suggestion: Arrange adobo on a plate and wrap some cooked rice in a banana leaf. Put the
atchara (pickled papaya) beside the adobo as an accompaniment.