Adobong Pugô with a Twist

Ingredients

• 1.5 kg (3.3 lbs) pugô chicken, cut into serving pieces 1.5 kg (3.3 lbs) pugô chicken, cut into serving pieces
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 3 bay leaves 3 bay leaves
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 cup (120 ml) water 1/2 cup (120 ml) water
• 2 tablespoons cooking oil 2 tablespoons cooking oil

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the vinegar, soy sauce, minced garlic, black peppercorns, bay leaves, and brown sugar. Mix well.
2. 2.
   Add the pugô chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat the cooking oil in a large pan over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Sear the chicken pieces in the hot oil until browned on all sides. This step adds extra flavor and helps seal in the juices.
5. 5.
   Pour the reserved marinade and water into the pan with the chicken. Bring the mixture to a boil, then reduce the heat to low.
6. 6.
   Cover the pan and simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   Once the chicken is cooked, remove the lid and continue simmering for another 10 minutes to reduce the sauce slightly.
8. 8.
   Serve the Adobong Pugô hot with steamed rice.

Treat your ingredients with care...

• Pugô chicken — Pugô chicken is known for its tenderness and unique flavor. If you can't find pugô chicken, you can substitute it with regular chicken, but the taste will be slightly different.
• Vinegar — Use a good quality vinegar, such as cane vinegar or apple cider vinegar, for the best flavor.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty dish.
• Garlic — Freshly minced garlic adds a robust flavor to the marinade. Avoid using pre-minced garlic for the best taste.
• Bay leaves — Use dried bay leaves for a more intense aroma.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of calamansi juice or lemon juice to the marinade.
• If you prefer a thicker sauce, you can remove the chicken from the pan once cooked and simmer the sauce on high heat until it reaches the desired consistency.
• Adobong Pugô tastes even better when reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Adobong Pugô with steamed rice and garnish with chopped spring onions for a fresh and vibrant touch.

Presentation advice

Arrange the tender chicken pieces on a plate, spoon the flavorful sauce over them, and sprinkle with freshly chopped parsley for an appetizing presentation.