Kurt and I don’t really celebrate Valentine’s Day so much as February 15th (which we have dubbed “Love Day”). You will no doubt see and read about tonight’s dinner at Raincity Grill soon, so for now, here is the recipe for Kurt’s favourite Filipino dish, which I made for him last night.
Adobong manok [ah-DOH-bohng mah-NOHK] requires a handful of ingredients that should already be in your pantry or always at your grocer’s. It’s fantastic for a weeknight dinner where you don’t want to fuss. We normally grab a bunch of rice and plop the adobo unceremoniously next to it, with one banana on the edge of each plate for easy access. Because it was Valentine’s Day, I got a little fancy and took the time to make heart-shaped banana slices and plated it like it were a hoity-toity dish.
The quantities below should serve 4 or provide 2 people with dinner and baon (BAH-onn, or leftovers) for the next day.
- 1 lb of your favourite chicken limbs (we use 12-15 wingettes and drumettes, which have more surface area to soak up the adobo)
- 1 jumbo onion, thinly sliced in rings
- 1 tablespoon of vegetable (canola) oil
- 1/3 cup light soy sauce (less if using Tamari or dark soy)
- 1/3 cup white vinegar
- 2/3 cup water
- 1/2 tablespoon of whole peppercorn, or to taste
- 1 banana per person, sliced into rounds
- Choose a large, high-sided skillet with a lid. On low-medium heat, sweat half of the onions in the oil for a few minutes or until translucent. Do not brown the onions at this stage.
- Increase heat to high and add the chicken. Saute until the chicken is no longer pink. Control the heat to prevent the onions from burning.
- Add all the soy sauce and coat chicken evenly. Reduce heat to a simmer.
- Add vinegar, water, and peppercorns. Cover and simmer 20-30 minutes or until chicken is fork-tender. Turn the chicken occasionally to ensure that all sides are being simmered in the sauce.
- Remove cover and let adobo sauce reduce to your desired consistency (for us, that is normally 1/5 of the original volume).
- Add remaining onion and replace cover. Let steam for a few minutes or until onions are translucent. Remove from heat. You’re done!
- Serve over steamed rice. Do try each mouthful with a piece of banana. Kurt thought it was really weird at first, but now he gets all pouty if I forget to buy bananas on an adobo night.
[Fellow tech geeks…can you guess how many times I had to backspace over “adobe” in this entry? =P]