Sometimes, I hear about recipes and put them in my noggin to try and then it takes me forever to actually get around to making them. That's what happened with chicken adobo. So, maybe it was all the hype I had built up in my head, or maybe it's the fact that I didn't care to find palm vinegar like I was told to do. But, eh.
My hopes remained high when I was making this marinade. The tomatoes, soy sauce, garlic, bay leaves, and vinegar gave my nose a savory salty rich smell to inhale. 24 hours later the chicken was ready.
Then, we served it over coconut-ginger rice. And, I was so thankful for the sweetness of the rice because otherwise this was an acidic, sharp, almost sour sort of chicken. It wasn't horrible, but duuuude unless I'm eating salt & vinegar chips, I'd rather not have my tongue react to the amount of vinegar in a dish.
Oh well. I wonder if it's me -- did I do it wrong? Am I vinegar wuss? Maybe someday I'll try it in a Filipino restaurant.
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