When it comes to Filipino cuisine, few dishes are as iconic and beloved as Chicken Adobo. This delectable, tangy, and savory dish is a testament to the rich culinary heritage of the Philippines. With its roots dating back to pre-Spanish colonization, it’s a classic example of the ingenious methods Filipinos used for food preservation. In this blog post, we’ll explore the history and simple steps to prepare this signature Filipino dish, Chicken Adobo.
Adobo: A Glimpse into Filipino Culinary History
Adobo isn’t just a dish; it’s a culinary legacy. The term “adobo” refers to a common indigenous cooking process in the Philippines, involving stewing with vinegar. It was this method that Spanish explorers first encountered in the late 16th century. The original adobo, known as “adobong puti,” hails from the Visayan Islands and uniquely uses vinegar without soy sauce.
A Taste of Tradition: Chicken Adobo
Chicken Adobo, unlike its Mexican namesake, is a unique Filipino creation. This dish is prepared by stewing chicken in a delectable blend of vinegar and soy sauce, imparting a distinctive tangy, umami flavor.
Cooking Chicken Adobo: A Simple Recipe
Now, let’s dive into the kitchen and learn how to prepare this mouthwatering Filipino classic. Here’s a simple Chicken Adobo recipe for you to savor:
Ingredients:
1.5 to 2 pounds of chicken pieces (thighs and drumsticks work well)
1/2 cup vinegar
1/2 cup soy sauce
1 onion, finely sliced
4-5 cloves of garlic, minced
1 bay leaf
1 teaspoon black peppercorns
Cooking oil
Water (as needed)
Salt to taste
Instructions:
Start by marinating the chicken. Combine the chicken, soy sauce, garlic, and black peppercorns in a bowl. Mix well and let it marinate for at least 30 minutes.
Heat some oil in a large pan and add the marinated chicken. Sear the chicken until it turns brown.
Add the onions and sauté until they become translucent.
Pour in the vinegar and let it simmer for a few minutes to remove its strong acidity.
Add water until the chicken is fully submerged. Toss in the bay leaf.
Cover and simmer for about 30-40 minutes or until the chicken is tender.
Season with salt to taste.
Serve your Chicken Adobo with steamed rice and enjoy!
Chicken Adobo is more than just a dish; it’s a piece of Filipino history and culture. This simple recipe allows you to savor the flavors of the Philippines in your very own kitchen. So, gather the ingredients, follow the steps, and relish the delicious taste of Chicken Adobo, a true Filipino comfort food loved by all generations. Whether you’re new to Filipino cuisine or a longtime fan, Chicken Adobo is sure to win your heart and your taste buds.
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Prepare the apples: Cut the apples into slices, add them to a medium bowl, squeeze lemon juice over the top, and toss them as you go to keep them from turning brown.
Drizzle the caramel and chocolate: Arrange the apple slices on a plate. Drizzle the caramel and melted chocolate over the top.
Top the caramel apple nachos: Top the caramel apple nachos with your choice of toppings, such as mini chocolate chips, toffee bits, chopped salted peanuts, mini M&Ms, and/or sprinkles. Serve immediately. Any leftovers should be stored in the fridge for a day or two. The apples will turn brown and some of the toppings may soften, so these are best eaten right away.
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If the arrival of spooky season has you dreaming up costumes and decorations, you’re in good company. Halloween is a favorite holiday in the United States and one of the most fun! With these tips, you could have the best trick-or-treat house on the block.
Make it Obvious
Most importantly, ensure the front porch is well-lit to signal your house is open for trick-or-treating. The more lighting the better – consider lit-up jack-o-lanterns and decorations and add lighting for walkways to make the path clear. Adding fall- or Halloween-themed decorations can help advertise that costumed visitors are welcome. You can keep it simple with a wreath or some window decals, or you can put on a fantastic show with scary figures, colored lighting, spooky music, and a fog machine. (Don’t make it too scary though if you don’t want to scare the little ones off.)
It’s All About the Treats
If you want that coveted spot as THE house to visit, you’ve got to have great treats. Now, keep them store-bought and pre-packaged because parents worry about poisoned treats, but use your imagination, and get the good stuff. Give uncommon treats to be remembered. Here are some ideas: hot cocoa, microwave popcorn, fruit roll-ups, gum, chips, crackers, or full-sized candy bars.
It’s great to offer allergy-safe and non-food options to make sure there’s a treat for everybody. It can be super fun to fill a bowl with princess jewelry, glow sticks, slime, bookmarks, collectible cards, miniature plushies, temporary tattoos, stickers, or any small toys you can think of.
Make it an Experience
It’s so much more fun when you have fun with it. Wear a costume to hand out treats, play music or a spooky sounds playlist, or set up motion-activated figures and lights. You could put something spooky in the bottom of the treat bowl or even have a small activity like decorating miniature pumpkins with colorful markers, making balloon animals, or taking instant photographs and giving them to the parents.
Take the experience to the next level by inviting your neighbors to stop over. Make smores on a front yard campfire, offer refreshments, and set up activities for the kids.
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Whether you’re looking for homes for sale in Lake of the Woods VA or Waterfront property in Virginia we are your Real Estate Advisors for Stafford, Fredericksburg, Spotsylvania, Locust Grove, Central Virginia, and Greater Virginia. Thinking of selling? In any market condition, “what is my homeworth?” is the #1 question asked by home owners. If you wish to sell your home, it needs to be sold for top dollar and in a timely manner. Pricing your home accurately, Pat will partner with you to make the selling process so much easier. Get started today by calling us at (540) 388-2541 or contact Pat Licata.
To see available Lake of the Woods properties, please visit our site.
Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
Toss zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
Bake the zucchini, turning once, until tender, about 10 minutes total.
Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.
Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving
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For the marinade: 1/3 c. balsamic vinegar 1/3 c. Worcestershire sauce 1/3 c. olive oil 2 garlic cloves, grated 1/2 tsp. ground black pepper 1/4 tsp. red pepper flakes (optional) 2 tbsp. honey, divided 2 tbsp. Dijon mustard, divided For the kebabs: 1 1/2 lb. sirloin or New York strip, cut into 1-inch cubes 8 oz. baby portobello mushrooms, large stems removed 1 red onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces Chopped fresh parsley, for garnish Directions
For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.
For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.
If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.
Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more.
Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.
Whether you’re looking for homes for sale in Lake of the Woods VA or Waterfront property in Virginia we are your Real Estate Advisors for Stafford, Fredericksburg, Spotsylvania, Locust Grove, Central Virginia, and Greater Virginia. Thinking of selling? In any market condition, “what is my home worth?” is the #1 question asked by homeowners. If you wish to sell your home, it needs to be sold for top dollar and in a timely manner. Pricing your home accurately, Pat will partner with you to make the selling process so much easier. Get started today by calling us at (540) 388-2541 or contacting Pat Licata.
To see available Lake of the Woods properties, please visit our site.
2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cups chopped leeks, white parts only (from 2 large), washed thoroughly Kosher salt and freshly ground pepper 8 ounces asparagus, trimmed and cut into 2-inch pieces 3 cups cooked white rice 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice 1 cup blanched fresh or thawed frozen peas 1/3 cup grated Parmigiano-Reggiano, plus more for serving 1/2 cup chopped fresh parsley and dill, plus more for serving Fried eggs, for serving (optional)
Directions
Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
Whether you’re looking for homes for sale in Lake of the Woods VA or Waterfront property in Virginia we are your Real Estate Advisors for Stafford, Fredericksburg, Spotsylvania, Locust Grove, Central Virginia, and Greater Virginia. Thinking of selling? In any market condition, “what is my home worth?” is the #1 question asked by homeowners. If you wish to sell your home, it needs to be sold for top dollar and in a timely manner. Pricing your home accurately, Pat will partner with you to make the selling process so much easier. Get started today by calling us at (540) 388-2541 or contacting Pat Licata.
To see available Lake of the Woods properties, please visit our site.
