Chicken adobo with lemongrass
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIt’s such a challenge photographing a dish that doesn’t look colorful. With or without soy sauce, adobo looks plain and photos just can’t seem to justify its wonderful flavors and textures. But then again, in food blogging, photos are aids and it is the food that’s important. I never thought that adobo with lemongrass would amount to much until I cooked a pot and was amazed at the results.
It isn’t unusual for an adobo dish not to include soy sauce. In Batangas, I’ve tried adobo sa dilaw, so-called because the fresh turmeric gives the dish a yellow hue. Adobo sa gata has coconut milk thickened to a pasty consistency. And then there’s the very aromatic adobo sa tanglad where the tanglad or lemongrass almost obliterates the pungent smell of the vinegar.
To cook adobo with lemongrass, place the cut chicken in a pan. For a kilo of chicken, pour in one-third to one-half cup of vinegar (depending on how sour you want your adobo and the acidic level of your vinegar), a teaspoonful of crushed peppercorns, a bay leaf and four to five stalks of lemongrass (dark portions removed, peeled but uncut — click here for details on how to use lemongrass). Bring to the boil and cook over high heat until the liquid is reduced to almost nothing and the chicken skin starts to render its fat.
Cook the chicken in its fat until lightly browned.
Pour in a cup of chicken broth (you can get away with just water). Season with patis (fish sauce). Add a teaspoonful of sugar for balance — without the soy sauce, the sourness and the saltiness are much too sharp.
Cover the pot and simmer for 20 to 40 minutes, depending on the quality of the chicken meat and how large the pieces are. If you’re adding chicken livers to your adobo, add them to the pot during the last ten minutes of cooking so as not overcook them.
Serve hot with rice.
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I’ve never tried making adobo with lemongrass before! I cant wait to try this esp since its about time for me to prune my lemongrass
oh wow, i just cooked a pot of chicken & pork adobo today, i’m just wondering ms cons, will tanglad work with pork adobo too? thanks!
Yes, why not?
ah ok, naisip ko lang kasi na lemongrass is really good with chicken dishes, never ko pa na try sa pork. sabagay hindi naman siguro aangal yung pork pag sinamahan ko sya ng lemongrass sa kaldero hehehehe. thanks ms. cons. =)
Tried lamb chops adobo with lemongrass yesterday. Discovered that lemon grass and lamb go well together too.
Tanglad/lemon grass is used to reduce the porky smell or after taste of crispy pata. My mom puts a bundle inside the pot with about 3-4 slices calamansi (not just the juice, whole calamansi).
Wala ka talaga maamoy na paa when you eat the crispy pata.
wow yummy naman, lamb chops.. drool drool… =)im going to cook your recipe of tilapia fillets with shredded corn tomorrow ms cons and later your hubby’s cowboy sandwich. the lamb chops will have to wait muna hahahaha. thanks ms. cons. nakakawala ng stress ang website mo ms. cons sa totoo lang.
This is my son’s favorite of all our adobos at home! I make ours with ginger (not necessarily the luyang dilaw but when there is some available we use that or astuete for color) and use sinamak (ilonggo spiced vinegar) for some punch.
Thanks again for this very informative write-up on adobo and its variants. I will be sharing this with a fellow teacher who now teaches Math in LA, California. He wrote in one of his sharings at the Pinoy Teachers Network that his students craved for his Pinoy adobo, especially at their party on the last day of classes.
Well, adobo is adobo is adobo…I will never grow tired of it…kanina nga it was adobong hito for my lunch!
Being a Singaporean chinese staying in the Philippines for almost 3 years..this is the first time I heard of such a recipe. Hmmmm…going to try it. I want to say how “de-stressing” reading your blog has done to me…count me in as your biggest fan too!
Connie, I’ve never thought of using lemongrass.
I’m excited to try it. I’ve used dried tarragon because my hubby who is not Pinoy complains about
the strong vinegar aroma when I’m cooking adobo.
So I added crushed dried tarragon. I like the taste and the vinegar aroma is not as strong.
Thank’s.
Hi Connie,
I never try to cook lamb chops before,so.. is it taste good with adobo with lemon grass?Did you put soy sauce? or patis? Thanks to your recipe.
Luz
Hi Connie,
I saw a very old newspaper clipping my mom kept (from the 70’s i think) for an adobo that used turmeric, lemongrass and gata. I don’t remember what it was called, but probably dilaw too. So many ways and all delicious! Do you have lemongrass in your garden?
Yes, I do.
try lemongrass also with your tinolang manok it adds a yummy flavor. you can also use it as flavoring when roasting whole chicken, put a bunch of it inside the chicken.. mangangamoy ang bahay mo ng nakakagutom na amoy. it’s also good daw for hypertension.
Tanglad/lemon grass can also be a very refreshing drink. We pound the white portion near the roots and put it in a boiling water. We filter the stalks and mix the tanglad mixture with our drinking water. Put ice or honey and presto you have your tanglad/lemon grass drink.
Its diuretic and will help you to drink water more often. You’ll feel clean after about a week of drinking the tanglad/lemon grass drink.
You could also use it in your sinigang, taste better like tom yum.
Ang sarap sarap nito! Cooked it last night, had it for lunch today, will add chicken livers tonight para ma-extend. I used frozen lemongrass which I bought at our local Oriental store, saka apple cider vinegar. Paired it with a radish and cucumber salad, dressing was light mayo, lemon juice, sugar and black pepper. Big hit sa aming bahay! Tomorrow, I’m trying your Vietnamese Beef Stew. Thanks for all the wonderful recipes!
The first time I tried this, I was overwhelmed by the sharpness of the vinegar and patis but still tasted so good. My hubby is a big fun of adobo and this variant is a welcome surprise. He just requested for more sauce next time. So when I cooked this again last week, I left more sauce in the dish so he can “sabaw” his rice. Thanks so much for such wonderful recipes.