Chicken Adobo

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Have I mentioned how much I love chicken? I can pull a Bubba from Forest Gump if you were to ask me what my favorite chicken dish is… chicken nuggets, chicken stir-fry, orange chicken, chicken adobo, chicken ice cream.. Ok, I’ve gone too far. And I think I’ve just about told you my age by referencing the movie Forest Gump. Nevermind that. What’s most important is this chicken adobo.

I’ve had many chicken adobos in my lifetime and quickly found out how simple it is to make. I can count the number of ingredients it takes on one hand, if my hand had 6 fingers. All that’s needed is vinegar, soy sauce, garlic, bay leaves, peppercorn, and chicken. Now, chicken adobo is slightly sweet and tangy and 100% of the time, the end result is some tender ass chicken. It’s basically chicken that’s been stewed/braised in all of those ingredients listed and in it’s own tasty juices until the chicken is cooked through. Authentic chicken adobo is made with cane vinegar (the brand I’ve seen is Datu Puti) versus white distilled vinegar, but if you don’t have cane vinegar at home, white distilled vinegar is perfectly fine. It’ll just be a little tangier. Chicken adobo is one of those dishes you play with to suit your taste.

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So…not that this recipe is spot on authentic, but I add one ingredient that totally throws the authenticity of this recipe right into the dumpster. ONIONS! Guys… in my household, we LOVE cooked onions that have absorbed all of the flavors the party in the pot can offer. The sweetness from the onions also replaces the sugar a lot of recipes ask for. Trust me, my fellow chicken connoisseurs. Tender braised chicken and onions packed with flavor on top of rice is the fricking best. I must say no more.

 

Chicken Adobo
Servings: 6

2 Tbsp. oil of your choice
12 chicken drumsticks
1 C. light soy sauce
4 cloves of garlic, crushed
4 small bay leaves
1 Tbsp. black peppercorns
1 medium sized onion sliced
3/4 C. vinegar

1. In a large heavy duty pan, heat oil of medium high heat.
2. When the oil is heated, brown the chicken drumsticks flipping them every few minutes until all sides are browned.
3. While the chicken is browning, add the soy sauce, garlic, bay leaves, and black peppercorns in a medium bowl and mix together.
4. When the chicken drumsticks are browned, sprinkle the slices onions inbetween the chicken pieces and let them find their way to the bottom of the pan. Let the onions cook down in the chicken fat and cook until their translucent.
5. Pour the sauce into the pan making sure every piece of chicken is sitting in the sauce.
6. Next, pour the vinegar over everything. MOST IMPORTANT STEP: DON’T mix or stir the chicken in the sauce. After pouring the vinegar in, let the sauce come up to a boil before mixing the contents of the pan. If you mix the sauce it comes to a boil, the dish comes out more sour.
7. Simmer for 30-45 minutes until chicken is cooked and tender.
8. Enjoy over rice.

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