Recipe: Cook your Chicken Adobo in beer
MANILA, Philippines — A favorite Filipino dish, the Adobo is very versatile. Cook it one way, and you’ve got yourself a delicious dish to go with your freshly steamed rice.
Cook it with other ingredients, and you yield a different yet equally good dish. In this dish, you soak it in beer before cooking it.
This recipe is from Chef Nancy Reyes-Lumen’s "The U.S. Poultry Adobo Collection."
U.S. Chicken Adobo sa Beer
Ingredients:
6 pcs. U.S. chicken leg quarters
For the marinade:
3/4 cup soy sauce
1 tbsp. fresh lemon or calamansi juice
1/3 cup beer
1/3 cup oyster sauce
Freshly ground pepper
Olive oil, as needed
Hot sauce in olive oil (optional)
Procedure:
1. Marinate the U.S. chicken leg quarters in all ingredients for the marinade, except olive oil and hot sauce. Massage thoroughly for 3 minutes, then add 1 tbsp. olive oil.
2. On medium heat, boil chicken with the marinade, then lower heat and simmer.
3. Remove chicken leg quarters at 165°F, but continue simmering the sauce until slightly thick.
4. Taste sauce to check. Add more beer if desired. Cook until beer aroma evaporates.
5. Pat-dry and bake at 350°F or grill right away until the skin is golden.
6. Brush with hot sauce in olive oil. Optional: Brush chicken with the thickened sauce before serving, or serve it on the side as a dipping sauce.
7. When done, let the dish rest for 5 minutes before serving.
