White Adobo on Crack (Bulgur Wheat)
Like the title?
So, Adobo is probably one of the best known Filipino dishes around the world, but did you know that it isn’t actually a dish?
It’s more of a process, the cooking with vinegar (stewing), is what the spanish dubbed “Adobo” when they saw local food being prepared this way. So basically, anything that is primarily stewed with vinegar can be called an Adobo. That really is the only constant. So now if you want to add garlic, soy, bay leaves, sugar, fish, pork, chicken, etc. that is entirely up to you.
On this video (please subscribe on youtube – this new shooting format i call #selfiecooking – - thoroughly annoying, i know), i make a White Adobo (with the addition of coconut milk) and make some changes that are to my own liking. Also, i’ve dumped the rice *gasp* and decided to use Bulgur wheat instead.
When i posted a picture of Bulgur wheat on my Facebook page (yes you are missing out facebook.com/thefatkidinside) i saw comments that people used to eat this in school when they were younger? I never knew that this was a known ingredient locally here in the Philippines, i was quite surprised everyone knew about it. We all learn something new everyday.
Break down one whole chicken, marinate it with a little bit of salt, 2 cups of coconut vinegar and 2 cups of water, salt and pepper. Brine if for 48hours. Dump the whole thing in a large pot, bring to a boil, simmer for 45mins, add in 1/2 cup of coconut milk. Take off the fire. Add in some chopped coriander and 2tbsps of chilli paste (i used sambal oelek). Mix it all together.
For the bulgur, just use the package instructions. I took one cup of it and added it to 2 1/2 cups of boiling water. Let it stand for 15mins and voila.
Plate your dish. Top off with some fresh arugula.
Boom, White Adobo on Crack.
PS: you can buy bulgur in Healthy Options stroes in the Philippines.
PPS: Use farm raised organic chickens if possible