Chicken Adobo

I have a rule in the kitchen that I do only keep ingredients in the fridge that I intend to use for the week.  So as I was trying to do a cleanup of my fridge, I saw that there are still a lot more chicken thighs.  Thus, today, I decided to cook two different chicken dishes.  One of them is Chicken Adobo.

Chicken Adobo is another filipino favorite and it’s usually a staple in everyone’s menu.  I, however, intend to try as much dishes as possible.  I intend to blog every single successful dish that I cook up.  I couldn’t eat pork yet (because of my dental braces) so I’m glad that I can chew chicken meat with my braces so this is good!

I like Chicken Adobo to have a lot of sauce so I put 2 cups of water (double from usual).  Some of you might prefer less sauce so you can lessen the water & the spices in this recipe.

Print

Chicken Adobo

Author Roch Chua

Yield 6 servings

Ingredients

• 4 tablespoons soy sauce
• 5 cloves garlic
• 1 kilo chicken thigh, cut into small pieces
• 2 tablespoons olive oil
• 2 cups water
• 1 large potato, cut into big cubes
• 4 pieces bay leaves
• 1/2 teaspoon whole peppercorn
• 3 tablespoons vinegar
• 1 tablespoon white sugar
• salt to taste

Instructions

1. Marinade chicken with soy sauce and garlic.  (I use a 9-minute marinator so it’s pretty quick for me.  If you don’t have the gadget, you can just marinate the chicken for 2 hours).
2. In a wok, add cooking oil and put the wok into medium heat.
3. Add marinated chicken and water.  Bring to a boil.
4. Add bay leaves, whole peppercorn and potatoes.  Simmer for 30 minutes.
5. Add vinegar.  Stir and cook for 10 minutes.
6. Add sugar and salt to taste.
7. Serve and enjoy!

Cuisine Filipino