Adobo Chicken(wt. 13.5oz)
The unofficial national dish of the Philippines, adobo is a cooking method using vinegar, garlic, soy sauce and spices. Traditionally mild in spice and tangy, we added a touch of annatto and bay leaves to our recipe. Then simmered the marinade with chunks of chicken thigh, and serve over garlicky fried rice and baby bok choy.
Wheat, Soy, Milk
GARLIC FRIED RICE (JASMINE RICE, BOK CHOY, CANOLA OIL, SESAME OIL, BUTTER (CREAM, NATURAL FLAVOR), GARLIC, GINGER, SEA SALT), ADOBO CHICKEN (CHICKEN, DISTILLED VINEGAR, WATER, ADOBO MARINADE (SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), GARLIC POWDER, ANNATTO SEEDS, BLACK PEPPER, BAY LEAF), GARLIC, CANOLA OIL, XANTHAN GUM)
In Spanish, "adobo" refers to the process of marinating meat before cooking. When the Philippines were colonized by the Spanish in the early 1600's, a Spanish Franciscan missionary made the first mention of "adobo de los naturales" or adobo of the native people.
Differing from Spanish adobo, Filipino adobo cooking uses vinegar, soy sauce, garlic, and spices to marinate the meat prior to cooking. Soy sauce was introduced to the islands by Chinese traders prior to Spanish colonization, and adopted into Filipino cooking. The tanginess of the vinegar soaks into the meat to create a unique flavor that has many varieties across the Philippines.
Our Adobo Chicken meal is served with the traditional side of rice.
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