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The melting pot: Rona's Filipino Chicken Adobo

chicken

The melting pot: Rona's Filipino Chicken Adobo

anna magnowska

There is a rich and wonderful diversity within the NHS. Many healthcare workers have settled in the United Kingdom to work as nurses, doctors, healthcare assistants, porters, radiographers, caterers, therapists and many other vital roles within our National Health Service. According to the most recent consensus around 192,000 healthcare workers were born outside of the UK, and the NHS is one of the largest overseas employers.

Statistics aside, many great friendships have been formed within hospitals, GP surgeries, clinics, and in the community between people from all over the world who work within the NHS. 

We decided to celebrate this wonderful aspect of the NHS by asking people to give us recipes that are not only delicious, but that also tell us a story about them.  If you would like to send in a recipe and let us know your story then get in touch at hello@prnmagazine.com

Rona works as an Accident and Emergency nurse in London, but is originally from Manila in the Philippines. Her recipe is for a Filipino classic: Chicken Adobo. 

Chicken Adobo is very simple but delicious and is a firm favourite in the Philippines. This recipe serves around 4-6 people and is easy to make - you just need to remember to marinate the chicken overnight for the best flavour.

Ingredients:

◦4 tablespoons soy sauce
◦10 large garlic cloves, crushed
◦1 tablespoon fresh-ground black pepper
◦1-1/4 cups Filipino palm vinegar, or cider/white vinegar
◦2 bay leaves
◦3 pounds bone-in, skin-on chicken thighs 
◦Extra-virgin olive oil
◦2 whole spring onions (optional garnish)

 

Method:

Put everything into a pot, cover and marinate overnight in the fridge. When you want to cook the chicken, put everything into a heavy pot and bring to the boil gently. Then cover and simmer for around 25 minutes. Once the chicken is cooked, remove from the pot with tongs, and place in a pre-heated frying pan in order to brown off the meat - skin side down. While the meat is browning, you can reduce the liquid in the pot so it's rich and sticky by turning the heat up.

Once the chicken is nice and brown, you can pour over the reduced liquid and serve with white rice and a sprinkle of spring onions.  


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