Saturday, January 26, 2008

Chicken Adobo

This is a traditional Filipino dish and can be made with pork or chicken. I usually only cook with white meat, but with this dish I used dark to keep it traditional. If you do substitute pork, just use a pork tenderloin and cook until falling apart, about 1 ½ hours. When I first heard of this dish I was a little hesitant due to the large amounts of vinegar and soy sauce, but was in love after I smelled it cooking and then bit into the juicy tangy chicken. I also love how truly easy this dish is, and with using the dark meat I made and entire meal for 6 people for about $10, definitely a reason to put this in your recipe box.

Chicken Adobo

5 Pounds Chicken, preferably dark meat and on the bone (I used 12 Thighs)
1 ½ Cups White Vinegar
1 ½ Cups Soy Sauce (don’t use the low sodium)
6 Cloves Garlic, crushed and peeled
2 Tablespoons Flour
2 Tablespoons Sugar
4 Bay Leafs

Clean Chicken and place in 9x13-inch baking dish. Sprinkle with flour and sugar, then add all remaining ingredients to pan, cover and marinate for 3 hours. Heat oven to 375 degrees, and bake uncovered for 1 hour, or until chicken is tender and falling off the bone, turning every 20 minutes. Skim off fat, place chicken on a bed of rice and top with the sauce.


Sarah said...

This is one of my favorite things to make and eat! The house smells so good while it is cooking!

Jennifer said...

I just found your blog. It is a fun read.

Chicken adobo is a great Filipino recipe. One thing my Filipino MIL uses is apple cider vinegar instead of white. I think this adds to the intensity of the flavor. She uses boneless/skinless chicken breast, but my husband and I prefer boneless/skinless thigh meat. Anyway you do it though, adobo ROCKS!

Again, new to your blog, but I am really enjoying the read so far! Thanks!