Filipino Adobo and Mango Tomato Salad

Unlike many folks, my comfort food is adobo, teriyaki, and other dishes of the like that my mom used to make when I was a kid growing up in Honolulu. Adobo is Filipino and it is delicious. I'm going to thick-slice and pan fry about a pound of Yukon Gold potatoes to add to this dish tomorrow night (because Mads loves potatoes), and you could completely sub in potatoes, or other veg (cauliflower, sweet potato, zucchini) for a vegetarian/vegan option which would require less cooking time possibly too - be creative and let me know what you discover!

Filipino Chicken Adobo

(adapted from March 2007 Sunset Magazine cookbook recipe)

2 Tbs. canola or avocado oil

2 lbs. of any combination of chicken thighs and/or baby back pork ribs 

3/4 c. rice vinegar (you can use 2/3 c. if you want less of a "bite")

1/3 cup soy sauce (or Bragg's Liquid Aminos)

5 cloves garlic, minced (or 2 Tbs.)

1 tsp. sesame oil

1/2 tsp. pepper (to taste)

Heat the oil in a large saute pan over medium-high heat. When the oil begins to shimmer, place the meat in the pan, and cook until browned, about 5 minutes. Flip it over and brown the other side, another 5 minutes.

Remove the browned chicken/pork from the saute pan and place in a large bowl. Add the garlic to the pan, and saute until lightly brown and fragrant, about 1 minute. De-glaze the pan with the soy and vinegar, making sure to scrape the bottom of the pan with a wooden spoon. Return the chicken to the pan, along with any accumulated juices from the bowl, and simmer, covered for 20 minutes.

After 20 minutes, uncover the pan and increase the heat to medium, cooking for 15 minutes more or until sauce thickens. Serve with steamed rice, and drizzle meat and rice with sauce.

I'v been told that it is very popular in the Philippines, and very refreshing with fresh summer veg plus a great compliment to Adobo.  I can confirm that it is crazy delicious - one of the best salads I've ever tasted.

Filipino Mango & Tomato Salad    

(adapted from Kawaling Pinoy's food blog)

1 large ripe but very firm mango, peeled and julienned

1 large ripe (Roma or other) tomato seeded and diced

1/2 small red onion peeled and diced

1/4 bunch cilantro coarsely chopped (or more to taste)

1/4 cup rice vinegar (or white wine vinegar)

3 tablespoons fish sauce

1 teaspoon canola oil

1 tablespoon sugar (Optional)

1/4 teaspoon freshly-ground pepper

In a bowl, combine mangoes, tomatoes, red onions and cilantro. Toss gently to combine.

To make dressing, combine vinegar, fish sauce and oil. Add sugar (if you want) and pepper. Whisk together until well blended. Cover and refrigerate for about 10 minutes to allow flavors to meld.