Saturday, November 19, 2011

Chicken Adobong Batangas or Chicken Adobong Bukid

After so many entries, this is my first time to feature a recipe, our family’s version of Chicken Adobo Batangas or Chicken Adobong Bukid. It is my first time to write about a recipe so please bear with me.
5 pieces chicken parts
¼ tablespoon salt
¼ tablespoon pepper
3 tablespoon cane vinegar
2 tablespoon soy sauce
2 cloves garlic, minced
2 potatoes, sliced in quarters
1 cup water
2 to 3 tablespoon of atsuete or annatto powder
Season chicken in salt and pepper then marinade it with one half part of the garlic with vinegar and soy sauce. Let it marinate for an hour. Fry the other half of the garlic, slightly cooked only then fry the chicken parts until a little brown then fry the potatoes. Pour in marinade after then pour in water to cover the chicken and potatoes. Adjust the amount of soy sauce and vinegar as needed, if it tastes a little bland then a little more. Let it simmer. When the potatoes have softened, add the annatto powder. If you want a more orange hue then add more. When it’s nearly cooked, add a dash of pepper, adjusting it according how peppery you like it. The additional pepper adds a little zing to the dish. It seems to complement the annatto spice well but of course not too much.
You can do away with the potatoes and let it be an all meat thing. And you can also cook the potatoes in another pot if you don’t want the starchy potatoes to absorb the sauce of the adobo too much. You can just include it after the adobo meat has been cooked.
Mind you, this is a matter of estimate only or tantya tantya lang in Filipino… meaning no specific measurements have been made, one borne out of my memory only.
This is our family’s version of chicken adobong Batangas, adobong bukid version because of the inclusion of potatoes…Why adobong bukid? Because it is said that in the earlier days richer folks in Batangas didn’t use “extenders” like potatoes, like the ones often used by those living in the humbler farmlands (bukid) or rural areas, the former use all meat for their adobo like most Filipinos do. The “extenders” are used to add more bulk to the dish if you have less meat. But still, I love this type of adobo, I love my potatoes..
I don’t cook as much but when I do, I only cook what I love to eat and this is one of my most favorite dishes to cook…I just love adobo J

1 comment:

  1. It's a few years after your posting this but I want to thank you for this recipe. My husband has been looking for his "family" style adobo since he left 27 years ago.
    I made this tonight and he said, "wow! I'm back in Lipa! You have to make this for my parents!"
    Best compliment I could get :)
    I made a couple alterations - I doubled the marinade, added half an onion and some Bay leaves. Making it in the pressure cooker allowed me to reduce cooking time greatly.
    Salamat po for a great starting point!
    -Katie, Toronto Canada