| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 25g | 7g | 9g |
| sugars | fibre | protein | salt |
| 2g | 1g | 27g | 2.5g |
As a Southern Belle with a deep-seated culinary estrogen tracing back to my hometown in Charleston, South Carolina, I have always been intrigued by eclectic dishes that capture the vibrant flavors of regional cuisines. One recipe that has truly stolen my heart is the exquisite Sampaloc Chicken Adobo. Delectable, nourishing, and layered with a wonderful array of spices, this Filipino-inspired delicacy offers an interesting twist to the classic Southern staples I grew up with.
A Fusion of Flavours
At its core, the Sampaloc Chicken Adobo adds an exceptional fusion of taste that reminds me of the spirited culture and abundant nature of South Carolina; contemplative, charming and incredibly satisfying. My love for surf and sand resonates with the coastal flair of this dish, made more intriguing by the tart, savory, and subtly sweet notes that the tamarind juice bring in. Beyond the flavors, the heady aroma that wafts through the kitchen while preparing this dish is a sensory delight in itself.
The Wonders of Tamarind
Conceptually, what sets the Sampaloc Chicken Adobo apart and aligns it seamlessly with my motive as “Your Gourmet Guru” is its use of an unconventional ingredient: tamarind. This tropical fruit, popular in both sweet and savory dishes in various parts of the world, is a fabulous source of several vital minerals and vitamins. Its high-soluble fiber content assists in regulating heart health and managing weight, making it ideal for many who enjoy great food but also consider health parameters. Its use as a base juice in this recipe adds a unique edge that offers a delightful tangy kick and a refreshing flavour profile that’s truly unmatched.
While I love Southern biscuits, fried chicken, and our special seafood, this recipe enthralls me for encapsulating the essence of coastal cuisine and a fusion of traditional and modern food. The Sampaloc Chicken Adobo, bearing striking similarity in terms of the ingredients used and cooking method to the traditional Filipino Adobo, is sure to enthrall your senses. It pairs beautifully with a side of fresh, steamed rice, fried plantains, or something as simple as your favourite fresh salad.
So, be it a casual family dinner or a weekend cooking project, the Sampaloc Chicken Adobo promises a culinary experience that’s both pleasurable and healthful. And as your trusted Gourmet Guru, I’d say that is what good food is all about, isn’t it?
What You’ll Need
- 6 bone-in chicken thighs
- 1 cup of tamarind (Sampaloc) juice
- 1/2 cup of soy sauce
- 1/2 cup of white vinegar
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of whole black peppercorns
- 5 pieces of dried bay leaves
- Salt, to taste
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil for sauteing
- 1 cup of water
Method
Step One
Start by thoroughly cleaning the chicken thighs. Make sure every piece is washed properly before proceeding to the next step.
Step Two
Heat the vegetable oil in a large pan. After it’s hot enough, add the minced garlic and chopped onion. Sauté these together until they become fragrant and the onions turn translucent.
Step Three
Now, add the chicken thighs into the pan. Cook each side for a few minutes until they turn golden brown. This may take about 5 to 7 minutes depending on the size of your chicken thighs.
Step Four
Once the chicken is browned, add the soy sauce, white vinegar, and sampaloc (tamarind) juice into the pan. Stir everything together until the chicken pieces are well coated. Let it simmer for a few minutes for the flavors to meld together.
Step Five
Add the whole black peppercorns, dried bay leaves, salt, and sugar into the mix. Stir again to distribute the spices evenly. Let this simmer for another 5 – 7 minutes.
Step Six
Pour in the water into the pan, and bring it to a simmer. Cover the pan and let everything cook for about 30 – 40 minutes, or until the chicken is tender and the flavors are well incorporated.
Step Seven
Check your Adobo from time to time, stir it occasionally and add more water if needed. Adjust the seasoning according to your taste desired.
Step Eight
Once the chicken is fully cooked and the sauce has thickened to your liking, turn off the heat. Your Sampaloc Chicken Adobo is now ready!
Serve it hot with a side of steamed rice for a truly satisfying meal.
