This is my second recipe for native organic chicken. This type of chicken meat is very flavorful but the meat can be tougher than regular chicken meat. The reason is that native chicken are usually allowed to roam around the backyard and live a happy & healthier life.
Preparing it adobo style helps to make the meat more tender and the soy sauce + vinegar reduce the gamey flavor that native chicken sometimes have. For this recipe, I reduced the amount of soy sauce instead of using a 1:1 version of soy to vinegar – simply because soy sauce is very high in sodium. Some people add sugar to their adobo to make it sweeter, for this recipe we will use raw honey instead.
Ingredients:
3 cloves garlic
1 tsp whole peppercorns
1 whole native chicken (or you can use regular chicken too!)
1 cup vinegar
3/4 cup soy sauce
2 tbsp honey
Combine all ingredients in a small pan except honey. I am using the newly launched Black & Silver nonstick pan of Lock & Lock. Using a nonstick pan allows the meat to be cooked evenly without sticking and burning on the bottom of the pan. This saves the flavors of your meat as well as your seasoning.
Let it simmer covered for up to 1 hour.
After simmering, remove the pan and add in the 2 tbsp honey. Stir this into your adobo with the fire still on. Serve and enjoy this healthier version of adobo 🙂
P.S. If you want to get the non-stick pan I used for this recipe, you can get them at Lock & Lock boutiques. I got mine at their store in Glorietta 4. Other store branches: Shangri-La Plaza, Eastwood Mall, Alabang Town Center, Fisher Mall, Fairview Terraces.
#LockedinLove
