The Online Edition of the Annandale High School Newspaper.

The A-Blast

The Online Edition of the Annandale High School Newspaper.

The A-Blast

The Online Edition of the Annandale High School Newspaper.

The A-Blast

Easy International Recipes

Filipino Chicken Adobo
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Filipino Chicken Adobo

Filipino Dish
Chicken Adobo
Ingredients:
1 marinade
5-6 garlic cloves (crushed)
1 cup of Asian vinegar or cider vinegar
1 and a half cup of chicken stock or water if not available
1 tspn coriander seeds
1 tspn peppercorn or powdered peppers
1 tspn annatts seeds (optional)
1 bay leaf (dry)
3-4 tbspn of soy sauce
2 tbspn of vegetable oil
Preparation:
Combine the first 8 ingredients. Add the chicken pieces and marinate for at least 2 hours in the refigerator. Transfer chicken mixture into a large heavy-bottomed sauce pan and bring to a boil. Reduce heat, cover and let it simmer for 30 minutes. Remove lid and continue cooking until chicken is tender. Remove chicken from pan and put aside. Let sauce cook until reduced to half. Heat oil then brown chicken pieces. Add reduced sauce to chicken and serve over rice.

“Eating Filipino food at home keeps me in touch with my culture. My mom has a habit of cooking Filipino fod often so we can always remember our origins,” said sophomore Chelsea Alfonso.

Columbian Dish
Ajiaco Soup
Ingredients:

For the soup:
3 lb. cut-up chicken, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed
1 green bell pepper, seeded and cut into 1-inch pieces
2 ears fresh corn, cut crosswise into quarters
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
3/4 lb. Yukon Gold potatoes, peeled and cut into cubes
3/4 lb. Idaho potatoes, peeled and cut into cubes
3/4 lb. small red potatoes, peeled and cut into cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper
For the aji:
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1 small white onion, peeled
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
1/4 tsp. kosher salt
For the garnishes:
2 ripe avocados, peeled and cut into small cubes
1 cup sour cream
1/2 cup nonpareil or other small capers, rinsed and drained (if you’re using large capers, chop them coarsely)
1/2 cup chopped fresh cilantro leaves
Preparations:
For the soup:
Put the chicken in a large stockpot and add 8 cups of water. Bring to a boil over high heat and reduce the heat to a simmer. Simmer for 10 minutes and frequently take off the foam that floats on top. Add all the vegetables, garlic and cilantro into the pot with salt and pepper. Stir to get all the ingredients together and when the broth returns to a gentle boil cover it and let it simmer. Using a slotted spoon, take out the pieces of chicken and let them rest on a large plate and when they are cool enough take the meat off the bones and shred by hand. Get rid of the bones and tendons and add the rest of the meat to the soup.
For the aji:
In a food processor, pulse all the aji ingredients until they are finely minced. Transfer to serving bowl.
Serving the Ajiaco:
Put the avocados, sour cream, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji.

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“It’s my favorite soup because we have it every Halloween when it’s cold out. It’s a family recipe,” said junior Diana Quezada.

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Easy International Recipes