Chicken Mushroom Adobo

Chicken Mushroom Adobo
Chicken Mushroom Adobo. I had a similar post using pork belly, Pork and Mushroom Adobo. If you love adobo and you have not seen that post, I suggest click the link now and visit the post. The pictures make you droll and crave. It may not be presented as fancy as a glossy recipe book, but it is how we Pinoy serve our meals every day. It is served strait from the pan with out all those cosmetic garnishing. The most important is the food taste and smells great.

Chicken Mushroom Adobo Dish

Today I am sharing a chicken version, Chicken Mushroom Adobo. Cooking is similar to the chicken adobo cooking method by Chef Ricky Ocampo that was feature of the Filipino Food Episode of SBS Australia TV’s Food Safari show. Check the post now if you want to check how it was cooked, Chicken Adobo, Food Safari Chef Ricky Ocampo’s Recipe.

Chicken Mushroom Adobo Recipe

Cooking was exactly at it is, the only addition was fresh button mushrooms. Since mushroom requires minimal cooking, the mushrooms were added in the final stages of cooking. It is important though that the mushrooms shall never be overcooked. Mushrooms when overcooked will render most of their liquid and shrink. The render mushroom juices will make the adobo watery.

Here is the recipe of my Chicken Mushroom Adobo.

Ingredients:

1/2 kilo chicken, cut into large servings
1/3 cup apple cider or white balsamic vinegar
1/4 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
1 tbsp. freshly coarsely ground black pepper
2-3 pcs. bay leaves
salt
1/4 cup cooking oil

Cooking procedure:

Chicken Mushroom Adobo - Cooking Procedure

In a large frying pan heat the cooking oil until it start to smoke. Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves, coarsely ground black pepper and soy sauce. Continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 20 to 25 minutes or until the liquid is reduce to an oily sauce.  Now add in the mushroom and continue to cook for another 1 to 2 minutes. Correct saltines if required. Serve with a lot of hot rice.

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