What better recipe to start the chefward.blogspot.com than to do the most popular filipino dish the Adobo. Specifically the chicken adobo.

Adobo is the Spanish word for seasoning or marinade. The noun form is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada.

We will be doing the chicken adobo:

What you need:

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black pepper, crushed lightly
3/4 cup soy sauce
3 tablespoons oil
cooked rice as an accompaniment

How to make it:

In a large pot combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1-cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes.

Add the soy sauce and simmer the mixture, covered, for 20 minutes.

Transfer the chicken to a plate and boil the liquid for 10 minutes, or until it is reduced to 1 half.

Let the sauce cool, remove the bay leaves, and remove the fat from the surface.

In a large pan heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well.

Transfer the chicken to a plate, pour the sauce over it, and serve the chicken with the rice.

Servings: Serves 4 to 8.

For the Filipino, any thing can be adobo.