Filipino Adobo Chicken

According to Gassenheimer, Linda (2014),

Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar s
auce cooked slowly over low heat. When University of Miami author and creative writing professor Eveli
na Galang asked me "Why aren't there more Filipino restaurants," I decided to create this quick dinner. 
This shortened version has the flavors without the hours.

https://www.pepper.ph/the-history-of-adobo/
November 27, 2018

Serna estrella

Sheldon Simeon, a Filipino-American chef from Hawaii, made a splash during

the recently concluded season of Top Chef. For the finale, Simeon’s offering
included his tasty riff on the much-loved Pinoy classic: tender pork belly with
mung bean puree and a pea shoot salad. Judge Tom Colicchio ended up praising
it for its harmonious flavors and calling it “a very good, strong dish.”

According to the history, when Spanish colonizers first took over the Philippines in late 1500s and
early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.

Spanish called or identify this as an “adobo,” the Spanish word for seasoning or marinade. Thus,
giving way to the famous Chicken Adobo.

All dishes prepared in this manner eventually came to be known by this name, with the original term
for the dish now lost to history.
The adobo dish and cooking process in Filipino cuisine and the general description of “adobo”
in Spanish cuisine share similar characteristics, but they refer to different things with different
cultural roots.

Below you will find an easy to follow and step by step recipe that for sure can help you out in cooking
a tasteful Filipino Chicken Adobo.
History of ADOBO dish in the
Philippines
BY ELAINE ILAGAN-ASIBAL /  TUESDAY, 08 JANUARY 2013 /  PUBLISHED IN GENERAL FOOD TOPICS

When you go to the Philippines, one of the most famous dishes is Adobo which can be
done in a variety of ingredient. It could be fish, pork, beef or chicken. Some exotic
animals such as frog, “bayawak”, or even snake can be cooked in adobo style.

Since Philippines is made of three large islands named Luzon, Visayas and Mindanao it can
be that there will be different culture and way of making adobo recipe. And since each large
island is also composed of many small islands which is counted into thousands than it could
be the adobo recipe can still be done a thousand different ways.

             Basically, adobo is made up of meat (chicken, pork, beef or fish) with spices
basically vinegar, soy sauce, pepper, salt and some herbs. Actually adobo is a Spanish
terms which means to marinate or to combine the ingredients and left for preservation. The
actual historically adobo came from Caribbean and Spain where one of the places which is
abundant in herbs and spices.

             It is believed that Filipinos learned this recipe

from Spaniards since Philippineshas been their colony for 400 years. Like other countries
and cultures, Filipinos also learned to use methods to preserve food and using acid in
vinegar, and salt in soy sauce, makes it more known to many people.

Though it was not named before the Spaniards invaded the country, then they taught local
people that this marinated food is called adobo.  At the time being, adobo has innovated its
way of marinate, cooking and presentation. More ingredients have been added and sweets
are sometimes also included in other culture’s way of cooking.

             Today, other way of adobo cooking is still invented in the Philippines. And it will not
stop because people will be craving for more imaginative way of making adobo style
foods. And Filipinos are the only one who made this kind of marinate a very popular way of
cooking in the world.
JULY 14, 2008 · 3:05 PM

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ADOBO: A History of the Country’s

National Dish
By Cynthia De Castro & Rene Villaroman/AJPress

The Filipinos imbibed, imitated and improved the cooking styles of their colonial masters. Thus,
Filipino cuisine reflects its culture and history. As the local saying goes, Philippine food was prepared
by Malay settlers, spiced by the Chinese, stewed by the Spanish and hamburgerized by the
Americans.

Adobo
is the result of the eclectic influences, both regional and historical, that come together in many Filipino
dishes. ‘’Philippine cooking probably reflects history more than a national cuisine,’’ says Cecilia Florencio,
a nutrition professor at the University of the Philippines in Manila.
Even before the Spaniards came, early Filipinos cooked their food minimally by roasting, steaming or
boiling. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, early
Filipinos could have been cooking its meat in vinegar, which is the basic process in making adobo.
From the Chinese traders came soy sauce and thus this ingredient found its way into the meat being
cooked in vinegar. Salt was slowly taken out from the recipe and replaced with soy sauce. However,
there are adobo purists who continue to use salt in their adobo marinade.
The colonization of the Philippines had a big impact on the evolution of Philippine food,
and adobo was one of those Spanish-inspired recipes, along with others like morcon, paella,
embotido, pochero and caldereta, that have not only survived hundreds of years of popularity but
have undergone infusions of other ingredients.
The Spanish influenced our local cooking with their marinades and sauces. Some say that adobo is
related, albeit distantly, to adobado, a tasty Spanish concoction that consists of pork loin cured for
weeks in olive oil, vinegar and spices and simmered for several hours. But the recipe is quite
different.
The Spanish word adobo means seasoning or marinade, according to Wikipedia. The noun form is
used to describe the actual marinade or seasoning mix, and the term used for meat or poultry that
has been marinated or seasoned with the adobo marinade is referred to as having
been adobada. For the grammarians, this is a first-person singular present indicative form of
adobar, a verb meaning to marinate.
The old Spanish word adobar could be where the early Filipinos got the word for their most famous
dish. In Spanish cuisine, however, adobo refers to a pickling sauce made with olive oil, vinegar,
garlic, thyme, bay leaf, oregano, paprika and salt. The word adobo is also used in Mexican and
Caribbean cuisine. The Mexican adobo refers to a piquant red sauce made from ground chilies, herbs
and vinegar sold canned or jarred. The Caribbean adobo usually refers to a dry rub of garlic, onion,
oregano, salt and pepper.
But the Filipinos’ adobo is the most famous the world over. Filipinos selected their favorite
condiments and spices — vinegar, soy sauce, garlic, bay leaves — used them to stew chicken and/or
pork, and gave it a Spanish name.
This just goes to show that no matter how many cultures may add to the Filipinos’ range of food
cuisine, you can’t keep their culinary identity down.

(www.asianjournal.com)
Adobo’: The Philippines’s National
Dish
By
 Henrylito D. Tacio
 -
May 9, 2015
6185
LIKE its neighboring Asian countries, the Philippines is a region of mouthwatering
delights.  Consider the following: lechon (roasted whole pig or
chicken); sinigang (chicken, pork or beef soup usually prepared with tamarind and
other ingredients); dinuguan (pork blood stew); and adobo.  Among these delectable
meals, adobo best fits the title “The National Dish,” along with mango, milkfish
(bangus) and carabao as other iconic symbols of the country.

One Filipino food writer wrote: “Aside from

the fact that adobo is well-loved by Filipinos, the dish also makes use of many of
our local ingredients, giving adobo the distinct Filipino flavor. We can give credit to
the pure cane vinegar for the adobo’s rich sour taste and to the locally produced soy
sauce for its savory and salty feel. Sitaw or kangkong can also be added for healthier
alternative. For spicier versions of adobo, adding siling labuyo and recado enhances
the overall zest of the meal.”

Indeed, there’s no other Filipino dish that can compete with adobo in terms of
versatility and variety. Mixing vinegar, soy sauce and spices with either chicken, pork,
fish, kangkong, or sitaw would yield to different varieties of the famous Filipino dish.

There are many ways to cook adobo.  To name a few: adobo sa gata, adobong

matamis, adobong tuyo, adobong masabaw, adobo sulipan, adobo sa pinya,
and adobo sa calamansi.  Adobo can also fill the pan de sal, siopao and puto; be made
into adobo flakes; be poured evenly into pizzas; and be mixed with spaghetti. And if
those are not enough, local food companies have recently come up with adobo sauce
and adobo spread.

“There are as many recipes for adobo as there are Philippine islands,” noted New York
Times food columnist Sam Sifton.  “If you could devote your life to traveling through
(the more than 7,000 islands) asking questions about food, you would discover a
different recipe for adobo on each one.”

In his column, Sifton wrote: “There is great fun to be had in asking Filipinos how to
make adobo, particularly when they are in groups. Filipino cooking is an evolutionary
masterpiece, a cuisine that includes Chinese, Spanish, American and indigenous
island influences, all rolled into one. But where for one Filipino the most important
aspect of the dish is Spanish, for another it is Chinese, or both, or neither.”

Adobo is the result of the eclectic influences, both regional and historical, that come
together in many Filipino dishes.  “Philippine cooking probably reflects history more
than a national cuisine,” says Cecilia Florencio, a nutrition professor at the University
of the Philippines.   

Or to quote one local saying: Philippine food was prepared by Malay settlers, spiced
by the Chinese, stewed by the Spanish and hamburgerized by the Americans. Adobo is
all but the last.
Foreign Literature        

    At the point when the Spanish Domain colonized the Philippines in
the late sixteenth century and mid seventeenth century, they
experienced this cooking procedure. It was initially recorded in the
word reference Vocabulario de la LenguaTagala (1613) gathered by
the Spanish Franciscan minister Pedro de San Buenaventura.

Dishes arranged in this way in the end came to be known by this

name, with the first term for the dish now lost to history. In spite of
the fact that it has a name taken from Spanish, the cooking strategy is
indigenous to the Philippines.

In this way, it is likely that Filipinos must have been cooking meat in
vinegar as a method for protection.
As per the Mexican’s, The point at which the adobo’s touched
Mexico, they were quickly adjusted to the neighborhood fixings, for
the most part bean stew and annatto, to accomplish an extremely
Mexican flavoring.

The adobo salsa that is utilized as a part of this planning, provides for
the chicken a flavor that is solid, somewhat fiery and somewhat hot.
Other than it gives an alternate flavor and smell to the sustenance,
contingent upon the fixings that are utilized.

The adobo rose up out of the pursuit of approaches to augment the

valuable existence of nourishment items.

As indicated by the Chinese, while the name is of Spanish source and

is comparable in some approaches to the Latin/Hispanic “adobo” as in
meat is saturated with or inundated in a sauce and cooked in it, adobo
in the Philippines alludes for the most part to the dish (as in Pork
adobo) as opposed to a cooking procedure. Maybe not upwards of
7,107 islands (the entire Philippine archipelago) yet ask every Filipino
family and every will let you know their own adobo formula passed
on starting with one era then onto the next separated less by the sort of
fixings they utilize yet more on the style or method in cooking the
dish. When you have some left-overs (on the off chance that you ever
have some because you might need to eat everything in one sitting –
so more-ish!) serve it with broiled rice and some fricasseed eggs and
you have an exemplary Pinoy breakfast – Promotion SI-LOG – short
name for Adobo (this dish) – Sinangag (Browned Rice) – and Itlog
(Singed Eggs).

Commonly, adobo is cooked in a soy and vinegar sauce with straight

leaves, bunches of garlic, dark peppercorns (entire or pulverized), and
might be sweetened with a little sugar or even pineapple juice or
syrup.Typically, adobo is cooked in a soy and vinegar sauce with bay
leaves, lots of garlic, black peppercorns (whole or crushed), and may
be sweetened with a little sugar or even pineapple juice or syrup.
In the Japan, adobo is quite often eaten with steaming white rice.
Actually, adobo’s an impeccable rice topping or donburi, as we call it
in Japan. Donburi is intended to be fast and filling, perfect for lunch
on a bustling day. In this formula, we utilize thin cuts of pork which
reduces the cooking time required contrasted with moderate cooked
adobo.

Public Literature

Adobo, a well known dish in Philippine cooking. You may utilize

chicken, pork, fish, or vegetables marinated in vinegar, soy sauce, and
garlic and gradually stewed until yummy! Numerous Filipinos
consider adobo, the national dish of the Philippines. The ideal adobo
lies in the fragile adjust of soy sauce, vinegar, garlic and flavors (inlet
leaves and new ground peppercorns). Others utilize salt or patis (angle
sauce) to improve flavors. Formulas shift from various locales in the
Philippines. The most ideal approach to begin the readiness of adobo
is to marinate all elements for 60 minutes or the more drawn out, the
better. This is trailed by delicately stewing the blend until the meat is
delicate, and the marinade is lessened to a little measure of sauce.

Cooking adobo is very testing. Put an excessive amount of vinegar,

and the adobo will suggest a flavor like paksiw (acrid stew); put a
little vinegar and it will have an aftertaste like nilaga (bubbled meat).
At the point when to cover the pot is additionally vital. The pot
containing the stewing adobo ought to be left revealed for the initial
10 minutes of cooking, then secured until the dish is finished.

There are the same number of methods for cooking adobo as there are
numerous districts in the Philippines. Manila adobo is a dull saucy
dish in light of the utilization of soy sauce, the subsequent sauce is
thickened with flour. Adobo from Nueva Ecija, my most loved and
cooked best by my mom, is dry; the meat is delicate, carmelized and
practically firm with simply the perfect measure of sauce. In some
cases a little measure of light soy is added to redress the taste.
Presented with recently cooked steamed rice and a side dish of
pinakbet, or a plunging sauce of hacked tomatoes and onions, green
mangoes or tamarind blooms and patis, makes for a sublime feast.

Caviteño Adobo, thickened with ground liver, already cooked with

whatever remains of the meat and marinade, is flame broiled or sauted
with a lot of garlic. In Southern Luzon, adobo is cooked with the
expansion of coconut drain and hot stew. Vegetables and fish can
likewise be cooked adobo style.
Chapter 2 ( Review Related study and Literature)

Banban Palacios (2016)

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