CHICKEN ADOBO

 

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Ingredients

  • Chicken drummettes or any cut of chicken
  • 2-3 cloves chopped garlic
  • 1 medium to large chopped onion
  • 1 cube chicken buillion
  • garlic salt
  • black pepper
  • 1-2 bay leaves
  • white distilled vinegar or rice vinegar
  • soy sauce

Directions

  • In large pot or dutch oven, heat pan with about 2-3 tablespoons of cooking oil (veggie, corn, canola will do)
  • Add chopped garlic and onions to the pot - cook til translucent.
  • Add chicken to the pot - cook til you can't see any raw-ness on the outside.
  • Season chicken with garlic salt, black pepper, chicken buillion cube and bay leaf.
  • Add soy sauce - I start pouring and count to 5, then stop.
  • Add vinegar - I start pouring and count to 5, then stop.
  • Stir and let it simmer away for about 20 minutes.
  • Depending on the cut of chicken you use, you may have to skim any fat that have risen up from cooking.
  • You can also continue cooking it until all the liquid is gone, and then it naturally fries itself in the oils left in the pan.
  • Serve over hot steamed rice, preferable Jasmine.
  • We find that adobo tastes better a day or so after, when the chicken has completely absorbed all the flavors. This recipe can also be used for pork (preferably pork belly) and beef.

Notes

Today, I spent the day cooking up for my friends and catered a dinner of filipino food. Some of our favorite filipino foods I made included Chicken Adobo (chicken braised in garlic, soy sauce, and vinegar)

Categories: Asian  Dinner  Main Dish  Poultry  Stove 
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