Chicken Adobo

I'll be honest, every time I make this dish, I never measure anything. I measure with feeling! Like Uncle Roger. So keep that in mind when reading the ingredients list :-) But in general, I use this ratio of 1 part vinegar, 2 parts soy sauce, and a little bit of water. Something like that.

"Use feeling!" -Uncle Roger

Adobo is life. It's my son's favorite. It's one of mine. The sauce is so delicious, especially soaked in freshly steamed white rice. The tang of the soy sauce mixed with vinegar creates a flavorful unison that is so divine you'll want a second bowl. Here is my version of the recipe.

Chicken Adobo

Estimated prep time: ~5 min.

Estimated cook time: ~50 min.

Total time: ~55 min.

Difficulty: Easy

Ingredients

• Bone-In, chicken thighs with skin

• 1 cup soy sauce

• 1/2 cup white vinegar

• 3/4 cup water

• 3-4 potatoes, cubed

• 1 Tbsp garlic, minced

• 1/2 Tbsp garlic powder

• 2-3 bay leaves

• 1 tsp black pepper

• *Optional: pineapple chunks and pineapple juice

*If you want to try things sweet, add about 1/4 cup of pineapple juice and a can of pineapple chunks.

Directions

1. Prep: Peel and cut potatoes into medium-sized cubes and set aside. In a large bowl, pour 1 part vinegar, 2 parts soy sauce, and some water (1/2 cup vinegar, 1 cup soy sauce, 3/4 cup water) and set aside.

2. Using a large frying pan, or pot on medium-high heat, sear chicken thigh skins until golden brown. Flip and brown other side. Lower heat to medium. Drain some, or most of the fat if you wish (but save some for the adobo sauce!).

3. Add potatoes, minced garlic, garlic powder, bay leaves, and black pepper. Then, pour in vinegar/soy sauce/water mixture.

4. Cover and cook for 15 minutes on medium-low heat.

5. Uncover and flip chicken ensuring both sides of the thighs get covered and cooked by the sauce. Cover and cook for another 5-10 minutes, or until chicken is fully cooked. *Optional: add pineapple if you want things sweet.

6. Thighs and potatoes should be dark in color and liquid should be reduced. Taste and adjust sauce accordingly. Remove chicken skins before serving if you wish as they have softened.

7. Serve over white rice in a deep bowl and pour extra sauce for rice to absorb, and enjoy!

The best way to enjoy chicken adobo is with steamed white rice. There is a time for brown rice, but this is not it. There is nothing like adobo sauce soaking in white rice. You'll know what I mean when you try it!

Other suggestions:

-You can marinate your chicken using the loquid measurements provided. It's best to use bone-in chicken thighs with skin because of the fat created by browning them, but you can certainly use boneless thighs or even chicken breasts. Or replace chicken with pork and make pork adobo!

-The Pineapple. Yes, it might seem weird (like pineapple topping on pizza), but it works. That is, if you want things to be a little sweet.

-Traditionally, many adobo recipes call for sugar. I don't add it, but feel free to do so if you wish.

Let me know if you try chicken adobo and any additions of your own!

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