Adobo dish is usually accompanied by soy sauce and vinegar whether you are cooking pork, chicken or beef. This recipe, the doesn’t have soy sauce and vinegar but instead, use fish sauce to give it’s salty flavor that replace the soy sauce and lemon to substitute the vinegar.
Discover a Unique Culinary Journey
Filipino cuisine boasts a rich heritage, with adobo standing as an iconic dish renowned for its mouthwatering flavors and cultural significance. Traditionally, adobo showcases a harmonious marriage of soy sauce and vinegar, infusing meats like pork, chicken, or beef with its distinctive taste. However, this culinary adventure presents a novel twist. Departing from convention, this recipe introduces a delightful zest, substituting the classic soy sauce and vinegar with the vibrant tang of lemon and the savory depth of fish sauce.
A Brief Journey into Adobo’s Origins
On a journey to uncover the origins of adobo, we must first travel to the Philippines, where this dish took shape during the Spanish colonial period. Adobo blends local cooking methods with Spanish influences. The name stems from the Spanish word “adobar,” meaning to marinate or pickle. This simple beginning led to countless regional variations across the islands, each showcasing the creativity of Filipino cuisine. Over time, adobo became a beloved staple, its flavors reflecting the diverse cultural tapestry of the nation.
Building Taste Foundations: Cooking Aromatics
Our first step is adding layers of flavor. Heat a pan and cook ginger, garlic, and onion until fragrant. This blend provides many Filipino dishes their deep, rich taste. It creates the base for our final creation.
Introducing the Star: Chicken
With aromatics sizzling, we bring in the star: chicken. Use bone-in pieces for intense flavor as they simmer in the flavorful sauce. Stir-fry until lightly browned, unlocking the meat’s natural juices and tastes.
Simmering to Perfection: Infusing Flavors
Simple ingredients merge to make something extraordinary in this inventive adobo recipe. Rather than soy sauce or vinegar, fish sauce and lemon juice provide a savory, tangy essence that takes the dish to new levels. As the chicken gently simmers in this flavorful liquid, black pepper lends a subtle heat. To balance sweet, salty, and tart notes, a touch of magic sarap and a sprinkle of sugar allow you to fine-tune the seasoning to your taste.
A Balancing Act: Seasoning and Adjusting
The aroma of this unique adobo tantalizes the senses. Salty, citrusy notes blend harmoniously. A hint of pepper adds depth. The chicken absorbs these flavors, becoming incredibly tender and infused with the bright tang of lemon and the richness of fish sauce. Adjust the sweet and sour balance with magic sarap and sugar until the flavor profile satisfies your palate. This innovative spin on a classic will delight your taste buds.
Preparing the Dish: A Zesty Accent with Lemon
The tempting aroma lingers, beckoning diners to savor the culinary achievement. Present the Chicken Adobo, steaming and irresistible, allowing its enticing scent to whet the senses. As a culminating touch, adorn the dish with vibrant lemon slices, infusing a burst of citrusy brightness and adding a refreshing layer of complexity.
Embark on a Flavorful Voyage
Gastronomy beckons with boundless potential for flavor innovation. With each culinary exploration, we unveil novel taste sensations, redefining traditions while honoring timeless delicacies. This chicken adobo with lemon recipe encapsulates the boundless possibilities of Filipino cuisine’s realm. Prepare your ingredients, ignite your kitchen, and embark upon a flavorful voyage that promises taste bud euphoria and sensory delight.
How to Cook Chicken Adobo with Lemon
Ingredients
- 1 kilo dressed chicken chop into serving pieces
- 1 pc lemon extract the juice
- 1 Tbsp. Patis or fish sauce
- 1 tsp. Magic Sarap
- 1/2 tsp. black pepper ground
- 1 Tbsp. Brown sugar
- 3 cloves garlic crushed
- 1 pc red onion chopped
- 1 inch ginger slivered
Instructions
How to cook chicken adobo with lemon:
- Saute ginger, garlic and onion and add the chicken. Stir fry until the liquid evaporates.
- Then add 1/2 cup water, patis and black pepper. Simmer for few minutes.
- When the liquid almost evaporates, pour the lemon juice.
- Cover and simmer for a few minutes until the juice almost evaporates but not too dry.
- Season with magic sarap and sugar and adjust as necessary according to your preferred taste.
- Serve hot and garnish with slices of lemon.
Video
Watch Video on How to Cook Chicken Adobo with Lemon:
Notes
Cooking Tips:
- Let the flavors blend perfectly. Prepare an irresistible marinade by combining lemon juice, garlic, and black pepper. Immerse the chicken in this mixture for at least thirty minutes. This simple step infuses the poultry with a zesty, aromatic burst, taking your dish to flavorful heights.
- Savor the art of seasoning. When seasoning the adobo, start cautiously with a modest amount of magic sarap and sugar. Taste and make adjustments as you progress. The flavors will intensify as the cooking process unfolds, so gradual additions prevent over-seasoning.
- Garnish with Fresh Lemon. Unveil a vibrant presentation with a citrusy twist. Before serving, artfully garnish the chicken adobo with fresh lemon slices. This simple touch not only adds a pop of color but also enhances the citrusy aroma and flavor, creating a visually appealing and aromatic masterpiece.
Quite good! My husband is not a fan of vinegar, so our version of adobo usually lacks that oomph factor. I thought the lemon in this was a really great alternative. To top it off, we have three lemon trees in our yard, so ingredients are just literally within reach. I might start to cook adobo this way from now on! Thank you for sharing this! 🙂
Hi Olenna, thanks for sharing your experience regarding this version of adobo!
I loved it, so yummy ðŸ˜ðŸ‘ðŸ‘
Hi Edyn, thanks and hoping you’ll try other recipes too!