Adobo, the much loved national dish of the Philippines, in its most basic form has garlic, vinegar and soy sauce as the main ingredients. Each person's adobo differs as much as their personality. A lot have ventured to ring the changes in the ingredients but still end up with the same adobo essence.
The love for adobo runs deep through our veins. No matter where we are, we always cook our beloved dish. This recipe is another variance of the Filipino adobo. This one has tamarind as the souring agent and lemon grass for added flavour. Both adds a hint of lemony tang to the dish. The addition of coconut milk makes the sauce creamy.
1 kg. chicken portions (I used chicken thighs)
2 tbsps. fish sauce
1 tbsp. light soy sauce
1/4 tsp. of freshly ground black pepper
2 tbsps. of cooking oil
3 cloves of garlic, crushed
1/4 c. tamarind puree or ready bought concentrate
2 stalks of lemon grass, smashed
1 tbsp. brown sugar
1 c. coconut milk
1-2 green chillies, sliced diagonally
Season the chicken portions with the fish sauce, brown sugar and pepper.
In a pan, sauté the crushed garlic in 2 tbsps. of oil. Add the seasoned chicken and saute until it changes colour. Add the tamarind puree, lemon grass and coconut milk. Simmer until tender, covered, for about 30 minutes. Add the green chillies. Give it another minute and it's done.
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