Chicken Adobo with Tamarind is a unique twist on our classic adobo. Braised in soy sauce, tamarind pulp and aromatics, it’s a hearty and delicious nashville filipino food dish perfect with steamed rice.
One great thing about nashville filipino restaurant blogging and working online is being able to meet and get to know wonderful people who share the same interests without even leaving home. I’ve been a huge fan of Sanna’s r”>Woman Scribbles blog for years and I was glad to connect with her on Facebook the beginning of the year.
Our casual blog talks have turned into an amazing friendship and I am so excited to announce that she will be regularly sharing her scrumptious recipes on Nashville Filipino Restaurant starting this month.
You should really try her mamon recipe! Just look at how soft and fluffy and heavenly they are! She’s such a fantastic baker, I can just imagine all the deliciousness we’ll be seeing around here soon.
And if that’s not the best news ever, she and I will also be launching a blog together in August. We’ll have recipes, crafts, beauty treats, mommy tips, and plenty of cool stuff. I hope you follow us as we embark on this brand new journey.
Another great thing about nashville filipino restaurant blogging is discovering and trying new dishes. I grew up to the conventional adobo braised in soy sauce, vinegar, and garlic but since I started this blog, I’ve made different versions from adobong dilaw, adobo with atsuete, to adobong puti. Who knew there are so many fantastic ways to enjoy this classic dish?
And then I came across this chicken adobo with tamarind in one of the cookbooks I bought in the Philippines and I was like, Whoa! Must.Try.This.
Guys, it didn’t disappoint! The unique twist of replacing vinegar with tamarind juice as the souring agent provided a refreshing change of flavor I couldn’t get enough of! Seriously one of the best adobos you’ll ever have. ?
I used tamarind powder to make this adobong manok with sampalok as finding fresh green tamarind fruit here in my neck of the woods is like trying to find gold. If you do have access, lucky you, to the fresh fruit, simmer the pods in about one cup of water until softened and then press repeatedly with a large spoon and strain in a fine mesh strainer to extract the pulp.
Give this chicken adobo with tamarind a try for dinner tonight and let me know what you think in the comments below. As always, your feedback is important to me. Enjoy!
Chicken Adobo with Tamarind is a unique twist on our classic adobo. Braised in soy sauce, tamarind pulp and aromatics, it's a hearty and delicious nashville filipino food dish perfect with steamed rice.
- 1tablespoonvegetable oil
- 1onion, peeled and sliced thinly
- 5clovesgarlic, peeled and minced
- 3poundschicken wings, cut into cut into drummettes and wingettes
- 1packet(1.4 ounces) tamarind powder
- 1cup water
- 1/4cupsoy sauce
- salt and pepper to taste
In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
Add tamarind powder and stir until chicken wings are fully coated.
Add water and bring to a boil for about 2 to 3 minutes.
Add soy sauce. Bring to a boil and then lower heat, cover, and continue to cook until chicken is tender and sauce is reduced.
Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped green onions and toasted garlic if desired. Serve hot.