Featured Dishes
Chicken Adobo Pie w/ Banana Catsup
Give new life to your adobo leftover and make your grocery budget go farther! Use it as a pie filling and serve up something amazing. Have it with a side of banana catsup that’s totally made from scratch. Put your overripe bananas to good use and try this recipe as an homage to Maria Orosa, the culinary hero and food inventor who created the banana catsup.
Ingredients:
Chicken Adobo
Chicken Adobo
- Cooking oil
- 1.5 kg chicken thighs (skinless and boneless)
- 10 large cloves of garlic, peeled and roughly crushed
- 2 teaspoons black peppercorns, crushed
- 1/2 cup PAMANA soy sauce
- 1/2 cup PAMANA Vinegar Coco (or PAMANA cane vinegar/white vinegar)
- 1 cinnamon stick
- 3 PAMANA bay leaves, fresh
- 1 egg
- 1 tablespoon milk
- 1 tablespoon butter
- 2 sheets frozen puff pastry, thawed
- water
- 2 sheets frozen shortcrust or pie pastry, thawed
- 1 tbsp vegetable oil (or other neutral-tasting oil)
- 2 shallots, diced
- 1 tbsp ginger finely grated
- 1 tbsp garlic, finely grated
- 1 tbsp fresh turmeric, finely grated (or 1 tsp ground turmeric)
- 1/4 tsp ground allspice
- 1/2 tbsp tomato paste
- 60ml PAMANA cane vinegar (or white vinegar)
- 1 tbsp soy sauce
- 1 tbsp palm or brown sugar
- 1 cup or 2 very ripe bananas, mashed until smooth
Instructions:
Chicken Adobo Filling
Chicken Adobo Filling
You can use leftover adobo to make your pies or you can try this fast weeknight adobo recipe!
- Season chicken with salt and pepper.
- In a pan, heat oil over medium-high heat and cook the chicken thighs in a single layer, until nicely browned, about 4-5 mins on each side. Once browned, transfer the chicken to a bowl.
- In the same pan, over medium heat, add a bit of oil and sauté garlic and pepper until fragrant.
- Put the chicken back in and stir in soy sauce, vinegar, cinnamon stick and bay leaves. IMPORTANT TIP: Don’t stir the mixture when the vinegar is added.
- Cover and allow the mixture to stew for 10 minutes. If the chicken isn’t covered in liquid, add 1/2 to 1 cup of water and bring to a boil.
- Reduce heat to medium-low and simmer with the lid on, occasionally stirring, until chicken is cooked through and juices run clear, about 20 minutes.
- Once chicken adobo is cooked, take it off the heat and allow to cool. If the sauce is too runny, remove the chicken and allow the sauce to reduce and thicken over medium-high heat.
- Tear off or roughly chop the chicken into bite-sized pieces and toss and coat with the thickened adobo sauce. It is now ready to go into the pies.
- Preheat oven to 220°C and place a baking tray inside.
- Whisk egg and milk together for your egg wash.
- Grease a medium-sized 6-cup muffin tin or any pie pan of your choice with butter.
- From the shortcrust pastry, cut the pie bases into 6 x 15 cm circles and use these to line the muffin tins like a crust.
- Carefully scoop a spoonful of cooled chicken adobo mix into the crust. Brush the top edges of the pastry with water.
- Use the puff pastry for the pie lids. Cut 6 x 15 cm circles. Place over the adobo mix and press to seal with a fork. Trim the edges and brush the tops with egg-milk wash.
- Place prepared pies onto the heated baking tray and bake for 20-25 minutes or until lightly golden. Serve with the homemade banana catsup.
- Heat oil in a pan over medium heat. Cook the shallots until soft and translucent.
- Add the ginger, garlic, turmeric, and allspice and cook until the spices are fragrant.
- Mix in the tomato paste and cook for a minute, stirring constantly. Follow with vinegar, soy sauce, sugar, and mashed bananas. Bring to a gente simmer over low heat, stirring often until sauce starts to thicken, about 10-15 minutes
- Add a bit of water, as needed, to reach the desired consistency (not too thick, not too runny).
- Taste and add extra seasoning to your liking. For a smoother sauce, blend with a stick blender.
- Allow the sauce to cool and store in a sterilized airtight container or jar. Refrigerate for up to 3 months+. It can be kept longer, but use your judgment.
