{"id":17511,"date":"2017-07-09T18:12:57","date_gmt":"2017-07-10T01:12:57","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=17511"},"modified":"2024-09-29T09:54:40","modified_gmt":"2024-09-29T16:54:40","slug":"chicken-adobo-with-tamarind","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/chicken-adobo-with-tamarind\/","title":{"rendered":"Chicken Adobo with Tamarind"},"content":{"rendered":"\n

Chicken Adobo with Tamarind<\/strong> is a unique twist on our classic adobo. Braised in soy sauce, tamarind, and aromatics, it's a hearty and delicious dish perfect with steamed rice.<\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n\n\n\n

One great thing I love about food blogging is discovering and trying new dishes. I grew up with the conventional chicken adobo<\/a> braised in soy sauce, vinegar, and garlic, but since I started this blog, I've also learned to make different versions, such as adobong manok sa patis<\/a> and chicken adobo with liver spread<\/a>. <\/p>\n\n\n\n

Who knew there were many fantastic ways to enjoy this classic Filipino stew?<\/p>\n\n\n

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\"tamarind<\/figure><\/div>\n\n\n

And then I came across this adobong manok sa sampalok in one of the cookbooks I bought in the Philippines, and I was like, Must.Try.This.<\/em><\/p>\n\n\n\n

Guys, it didn't disappoint. The unique twist of replacing vinegar with tamarind as the souring agent provided a refreshing change of flavor that takes the everyday adobo into one of the best you'll ever have!<\/p>\n\n\n\n

If you want more delicious ways to cook this Filipino favorite dish, adobong dilaw<\/a>, adobong pula<\/a>, and adobong puti<\/a> are a must on your dinner list!<\/p>\n\n\n\n

How to extract tamarind pulp<\/h2>\n\n\n\n
\"adding<\/figure>\n\n\n\n

I used tamarind powder to make the dish, as finding fresh green tamarind fruit here in my neck of the woods is like finding gold. If you have access to fresh fruit, follow the easy steps below.<\/p>\n\n\n\n

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  1. Combine one cup of water in a saucepan over medium heat and about 8 to 10 tamarind pods. Simmer until softened, and the skins begin to burst.<\/li>\n\n\n\n
  2. Repeatedly press with a large spoon to extract the pulp and drain using a fine-mesh sieve. Discard seeds and skins.<\/li>\n\n\n\n
  3. Use the tamarind pulp in the recipe instead of the tamarind powder and one cup of water.<\/li>\n<\/ol>\n\n\n
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    \"tamarind<\/figure><\/div>\n\n
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    \n\n\t\t\t\tCooking tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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