Recipes
CHICKEN ADOBO
Chicken Adobo
I LOVE Chicken Adobo. I don't make it often, but it came out great last time! This is roughly how my X taught me. His mom is a great cook, but never shared her recipes. (at least not with me!)
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PrintINGREDIENTS
- 1 1/2 C white vinegar
- 1 C soy sauce
- 5 cloves of garlic, minced
- 1 TBLS peppercorns
- 3 bay leaves
- 1 C water
- 3 - 4 lbs chicken (I use BS chicken breasts)
DIRECTIONS
Combine all ingredients in a pot.
Cover and simmer until chicken is cooked through and tender.
Serve over rice. (although I served it beside fried rice last time!)
If you use chicken parts with skin (and you totally can) when chicken is cooked, remove from pan and pat dry.
Brown up the skin in a skillet with some oil. Reduced the sauce and serve over chicken.
RECIPE BACKSTORY
I LOVE Chicken Adobo. I don't make it often, but it came out great last time! This is roughly how my X taught me. His mom is a great cook, but never shared her recipes. (at least not with me!)
RECIPE REVIEWS
Jan/20/2013 09:01 pm Bruce
This is one of my favorite dishes too. But, I use 3/4 cup vinegar and 1/2 cup soy sauce. No water. I also sometimes combine chicken and pork or pork and beef. Use the cheapest cuts, because the vinegar tenderizes anything.
This is one of my favorite dishes too. But, I use 3/4 cup vinegar and 1/2 cup soy sauce. No water. I also sometimes combine chicken and pork or pork and beef. Use the cheapest cuts, because the vinegar tenderizes anything.
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