Sunday, October 9, 2011
Adobong Manok Sa Tomato Sauce (Chicken Adobo with Tomato Sauce)
The credit goes to a family friend Michael of Padre Garcia, Batangas (Philippines) from whom we learned the rather brilliant idea. This is basically how he cooks his popular and much-loved (by friends, relatives and guests) pork “adobo” which I tried recreating here in Sri Lanka through the use of the all-time available and very dependable chicken. Okay, okay, I like pork too but we don’t have one at the moment and I can’t wait any longer. :-)
While this technique has similarity with the “adobo” cooked with fresh tomatoes which I myself have prepared several times in the past (though not yet featured here), the use of the richer and fuller-flavored tomato sauce makes for a much improved “adobo” taste, at least according to my humble judgment. This I believe is due to the added hints of balanced sweetness and acidity that is naturally present in tomato sauce. I also thought that the aroma diffuse during cooking is also something very delightful, suggestive of a very good dish in the making …… but don’t just take my words for it …… you have to smell it to believe it …… so try doing it now! :-)
While I always prefer using cut-up whole chicken including its giblets (liver, heart, gizzard and neck) in an “adobo” for richer taste, I will just be using a combination of choice chicken cuts compose of the thigh (my all-time fave cut), legs and wings for this preparation.
To accommodate a rather large group such as ours, we need about 1.5 kilograms or about 3.3 lbs cut-up chicken. The meat should be properly cleaned to remove feather remnants in and around the legs and wings section, washed several times to remove traces of blood and then fully drained.