Sweet and Salty Chicken Adobo(Humba – Adobong bisaya)
This is my version of humba (sweet adobo)……..Humba, Adobong Bisaya is very popular dish in Visayas and Mindanao (the big regions in the PHI), some places they call it adobong Bisaya. Humba or adobong bisaya is basically cooked same way with adobo, it is a bit salty and sometimes sweetened with panocha or brown sugar but not too sweet compared to the Tagalog version. Because in early times, most residents does not have a fridge to keep their cooked meal, this dish has to be cooked dry and oily, to keep the shelf life longer without refrigeration. So to summarize, the flavor is mixed with salty, sour, sweet and spicy……………..Did you know that the sugar I used to make this recipe sweet is brown sugar? and raw brown sugar contains slightly fewer calories compared to refined white sugar, therefore is more effective in preventing obesity. Some studies states that raw and brown sugar contains some of the natural minerals that are maintained during the process of refining sugar that prevent growths and abnormalities. ….
- 1/4 cup oil
- 3 cloves garlic
- 1 kg chicken drumsticks (you can cut into bite size)
- 1/4 kilo mix of chicken hearts and liver
- 1/2 cup soy sauce
- 1/4 vinegar
- 3 pcs bay leaves
- pepper corn and salt
- 1/4 cup water
- 3 tbsp brown sugar
- In a non-stick pan, place oil and saute chicken until brown, ad in chicken hearts and liver
- Add vinegar, soy sauce, garlic, bay leaves, sugar, salt, peppercorn and water.
- Bring to a boil, simmer for 20 mins
- When the juice is absorbed just another 1/4 cup of water.
- Cover and let simmer until chicken becomes tender. and all the juice is absorbed
- Serve hot and Enjoy!!!!