There’s Adobo Chicken, and Then There’s Adobo Chicken

Oh gee. For the longest time, I thought this was what made Adobo Chicken:

HEE HEE! I like this stuff- I sprinkle it generously on skinless boneless chicken breasts with some olive oil, and bake, It’s wonderful with rice.

But… Adobo Chicken, a recipe from the Philippines, is different! I didn’t know this until reading some of the Filipino blogs. Asian bloggers talk about food ALL THE TIME. I can never surf these blogs on an empty stomach, especially the Japanese blogs. YUM!! I don’t need fall protection, I need food protection! I get so hungry when surfing those blogs. :-p

Anyway, here’s a recipe for Adobo Chicken. It’s so easy! Going to do this this week. It’s from Manilenio, a fellow Entrecarder. Thanks for sharing this great recipe!

Ingredients
1 head of garlic, minced
1 cup of vinegar
1/2 cup of water
1 cup of soy sauce
1/2 tablespoon of salt
1/2 teaspoon of black pepper
3 leaves of laurel (bay leaves)
1 kilo of pork or chicken cut into pieces

Over low heat, saute the minced garlic and add the pork or chicken meat. Add in the 1/2 cup of water, 1 cup of soy sauce, 1 cup of vinegar while stirring to prevent the meat from sticking to the pan. Sprinkle salt and pepper to taste, then add the bay leaves. You can turn up the heat to bring it into boil and simmer until the meat has turned brown and tender, OR you can maintain the low heat for slow cooking and more flavor for about an hour.

Top it off with garlic flakes (minced garlic fried until golden brown) for added aroma. Enjoy your Adobo!

You can also use pork for this recipe. Go to Manilenio for more yummy recipes.