Recipe - Mom's Chicken Adobo
I haven't posted any Filipino food on this blog yet - mostly because my mom cooks it so much better! I'm just a beginner when it comes to cooking Filipino food, but not to eating it. Every family has its own recipe for adobo. This is the way I grew up eating it. It's one of those recipes that doesn't usually need measuring, and I usually just adjust it as I go. I don't like it very sour. Adjust it to suit your preferences!
- 2 lbs chicken (dark meat is best and we usually use skinless)
- 2 bay leaves
- 1/4 cup soy sauce (or enough to make the sauce brown)
- 1/4 cup vinegar (or enough white vinegar to cover the bottom of the pot when the chicken is added.)
- 1 tbsp black pepper corns
- 3 cloves garlic
- 2 cups water
- Brown the chicken in the pot. You don't need to add oil because chicken generally has enough fat in it even if its skinless.
- Pour in the vinegar. This is important: DO NOT STIR the meat. Let it sit in the vinegar and boil until the vinegar doesn't sting so much when you try and smell it. (It won't induce cringing)
- Add the soy sauce, water, bay leaf, garlic, and pepper. You can stir the pot now!
- Let this all simmer on the stove for at least 1/2 hour. Add water if you want more sauce. Some people like the sauce to reduce, but personally I add more water to keep it almost soupy. The sauce is awesome on rice!
- Serve with freshly steamed white rice!