Monday, August 5, 2013

Filipino Chicken Adobo

Hello Fellow Food Adventurers,

Chicken Adobo is a staple that I grew up eating. It was my mom's quick go to meal when she didn't have a lot of time to focus on dinner, but had enough time to let something chill on the stove while she did dishes or laundry. Now I use it in a similar way. When I'm home and don't want a dish that needs to be babied, this is what I turn to so I can work on other chores that need to be done.

  • 4-6 chicken legs
  • 1 large Idaho potato, peeled and cubed
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 4 cloves of garlic, crushed
  • 2 tbs canola or vegetable oil
  • 1 tsp whole black peppercorns
  • 4 bay leaves
How To Put It Together

  1. Place the canola oil in a a pot that is large enough to put all the chicken in one layer. 
  2. Once the oil is to heated, place the garlic in the pot and sauté for a few minutes.
  3. Place the chicken in one layer in the bottom of the pot and cook for 5 minutes on each side.
  4. Once browned place in the potatoes, vinegar, soy sauce, water, peppercorns, and bay leaves.
  5. Stir and bring everything to a boil for 15 minutes, turn the chicken legs and boil for an additional 15 minutes. 
  6. Turn the chicken and drop it down to a simmer and cook for another 10 minutes. Turn the chicken one last time and cook for an additional 10 minutes. 
  7. Done!
  • Serve with a cup of Jasmine rice. I always like to drizzle a little of the sauce on top of the rice.

Eat Well and Adventure On,


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