EASY & DELICIOUS
Here’s a National Dish you may want to try! My Mom used long string beans for her adobo. You can also buy long string beans in any Asian Market if you prefer. But since I live close to a local supermarket, I’m going to use green beans instead.
If you want to change it up a bit, add a half a cup of coconut milk and chilies when the adobo is almost done cooking. This version is the Ilocano version of adobo. You don’t have to fly to the Philippines to try this dish.
Ingredients:
- 1 small package of Boneless Chicken Thighs
- Two handfuls of Green Beans
- 8 cloves minced Garlic
- 1/2 tsp Ground Pepper
- 1/2 tsp Salt
- 1 tsp Brown Sugar
- 3 Bay Leaves
- 1/4 Cup Vinegar
- 1/2 Cup Dark Soy Sauce (China Lilly is the best!)
- 1/4 Cup Warm Water
- 1 package of Chicken Liver (optional)
- 2 tbsp Oil
Directions:
1. Blanch the green beans in boiling lightly salted water until the green beans are bright green but not over cooked. Take out the green beans and transfer it to a bowl of cold water to prevent it from cooking.
2. In a big pot, heat oil on medium heat. Add garlic, bay leaves and pepper and sauté until garlic is translucent. Add the chicken pieces, vinegar, soy sauce, sugar, salt and water and let it simmer for about 20 minutes. DO NOT STIR THE INGREDIENTS! This will prevent the vinegar from cooking.
3. After 20 minutes, stir the ingredients, cover the pot with a lid and let it simmer for another 20 minutes. Add the chicken liver and cook for another 5 to 10 minutes.
4. Add the blanched Green Beans and let it simmer for another 5 minutes. Turn off the heat and let it stand for 15 minutes for the flavors to soak in the beans.
5. Serve with freshly cooked white rice with a simple green salad on the side.
Yummy!
