It is very difficult to muster the energy to write about tasty food when you're having trouble eating food. I didn't intend to disappear for this long again, so soon after I'd returned from my wedding-induced hiatus, but there you have it. I'm back again now, and hoping to stick around for a bit...I've spent the past few weeks finishing up my cookbook proposal and am excited to say that I think it's ready to go! So now it's time to buckle down and do some serious food writing.
I made this recipe a while ago, but remember it fondly. This is one of those bizarre recipes that reminds you that the Silver Spoon really isn't as much about Italian cuisine as it is an Italian all-purpose cookbook.
I've been going through some intensive poultry cravings lately, which is a bit strange, because it's never been one of those things that I've craved in the past. The SS does have a large selection of poultry recipes to choose from and I'm excited to try more of them.
This recipe is great for a weeknight dinner, as it's very easy and calls for all pantry ingredients (aside from the chicken). While recipe called for a whole chicken, I was only cooking for two of us, so I just used two bone in chicken thighs (with the skin still on). I fried it in some oil until golden brown all over. In a sauce pan, I mixed three tablespoons of soy sauce, five tablespoons of white wine vinegar, two chopped garlic cloves, a bay leaf and some peppercorns.
Once the chicken was evenly golden, I poured the sauce over it, covered it and let it simmer for around 30 minutes. I basted it once or twice, whenever I remembered. Then, I removed it from the pan, put it into a serving dish. I added a little bit of water to the cooking juices and let it simmer for just a little bit then served it on the side.
Pairing this with some rice and a vegetable or two makes a great little dinner for two. I have no idea how authentic this dish in its claim to be from the Phillipines (though I wouldn't hold my breath) but it was quite tasty and very easy to make. Not all that exciting - I wouldn't pull this one out to impress some friends - but solid and great for a home dinner.
Tasty Factor: B Ease of Preparation: A Modifications: None.
2 comments:
Yes this recipe is quite authentic. It's called Adobong Manok in Tagalog. By the way great blog, I'm actually going to buy The Silver Spoon after reading about the recipes you've tried.
Hey Macky,
welcome and thanks for the note! Good to know this recipe is authentic... Hope you enjoy the cookbook! let me know how your experience with it goes :)
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