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
- Place the canola oil in a a pot that is large enough to put all the chicken in one layer.
- Once the oil is to heated, place the garlic in the pot and sauté for a few minutes.
- Place the chicken in one layer in the bottom of the pot and cook for 5 minutes on each side.
- Once browned place in the potatoes, vinegar, soy sauce, water, peppercorns, and bay leaves.
- Stir and bring everything to a boil for 15 minutes, turn the chicken legs and boil for an additional 15 minutes.
- 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.
- 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,