There are many different ways to cook adobo. Some use pork, others prefer to use chicken, or a combination of both. And then there are some who like their adobo with chicken gizzard and liver. (I don't, though. Haha!) There's a version of adobo that uses annatto, there's one that uses yellow ginger, and yet another that uses coconut milk.
My version, however, uses lemon zest (instead of the usual vinegar) and peanut butter. And because you asked for it, here it is - my very own version of adobo, with a twist. :)
500 grams chicken breast (or pork cubes), cut into pieces
6 cloves garlic, minced
2 pcs dried bay leaves
1/2 cup lemon juice
2 Tbsp lemon zest
1 cup soy sauce
1/4 cup peanut butter
1 tsp black peppercorns
2 Tbsp vegetable oil
1. Marinate chicken in soy sauce, lemon juice, bay leaves, and garlic for thirty minutes. Drain the meat, and set the marinade aside.
2. Add the oil in a large frying pan. Saute the chicken until the sides turn brown.
3. Add the marinade, lemon zest and peppercorns.
4. Simmer for about 15 minutes. Add water if necessary.
5. Add the peanut butter, mix it well. Simmer for another five minutes.
6. Remove from heat, and serve with rice.
Zest the lemon using a grater.
Shared with Food Friday and Food Trip Friday.