24 January, 2016
Chicken abodo with basmati rice and green beans
Chicken abodo, a delicious Filipino dish served with basmati rice and green beans
Rare Recipe Challenge
Lina picked 12 rare recipes and 12 bloggers chose one recipe that they wanted to try. Thank you so much, Lina, for allowing me to take part, I really enjoyed cooking my dish and I must say it was absolutely delicious. Do check her post Rare Recipe Challenge to find out which are the other 11 rare recipes and the amazing bloggers who cooked them.
Jhuls from The Not So Creative Cook is the judge of this challenge 🙂 I am so looking forward to seeing all the yummy dishes 🙂
The recipe l picked is abodo, which through Wikipedia l found out that is a popular dish and cooking process in Philippine cuisine that involves meat, vegetables or seafood cooked in a sauce made from vinegar, soy sauce and garlic. Apparently this recipe is considered by many people the sample food of Phillipnes. And rightly so, as it is so tasty and easy to make. The key is too leave it to marinate, ideally overnight. And be generous with the amount of garlic you use, the more, the tastier.
I chose to cook chicken, as it is a light and easy meat that many people love, including little ones. Most recipes called for a whole chicken recipe, but l decided to go for chicken breast, which is the preferred part of the chicken by people who chose to either go on a diet or eat healthy . I found my inspiration on Maria Kang’s website. Her recipe was very easy to follow and looked great. I did make some changes to make this dish a bit of my own, but the result was more than pleasing. I left the chicken to marinade overnight in the soy sauce, vinegar and garlic sauce, and then l served my chicken abodo with basmati rice and green beans. I also chose to use a bit of corn flour to thicken the sauce, but other than that my recipe did not look too different from the original one. What a spectacular dish! Do give it a try, it’s amazing!
My chicken abodo recipe:
- 3 medium-sized chicken breasts
- 1/2 cup cider vinegar
- 1/2 cup soy sauce
- 5 garlic cloves
- 3 bay leaves
- 5 black peppercorns
- 2 spring onions
- 1 tbsp corn flour
- 1 cup of basmati rice
- 100 g green beans
- parsley to taste
- In a large dish, combine the soy sauce and cider vinegar.
- Peel off the garlic cloves and use a garlic presser to purée them.
- Add the garlic purée to the soy sauce and cider vinegar mixture, together with the bay leaves and black peppercorns.
- Cut the chicken into big chunks, then toss it in the marinade.
- Cover the bowl with clingfilm and refridgerate, ideally overnight.
- Transfer the chicken and marinade to a pan and add enough water to cover the chicken.
- Cook on a high heat until the chicken is tender, this will take roughly 20 minutes.
- Remove the chicken from the pan and transfer to a baking tray.
- Preheat the oven to 200 degrees C.
- Bake the chicken until golden-brown.
- Meantime, leave the marinade to simmer until the liquid is reduced to half of the initial quantity.
- Add one tablespoon of corn flour and mix well, this will thicken the sauce.
- Remove from the heat and pass the sauce through a sieve to discard off any bits in there.
- To cook the rice, rinse it under cold water until the water runs clear.
- Add it to a pan and pour in 2 cups of salty water.
- Simmer on a low heat until all the water is absorbed and the rice is nice and fluffy.
- Remove from the heat and cover with a lid for 5 minutes. That’s my trick for a perfect cooked rice.
- In a separate pan, cook the green beans in salty water until tender.
- Remove the chicken from the oven and transfer to a plate.
- Cover it in the prepared sauce and sprinkle chopped spring onions and parsley.
- Serve with basmati rice and green beans.