The joy of adobo
Adobo of any sort excites me… chicken, pork.. you name it, I’ll eat it. For some odd reason it is ridiculously difficult to find good Filipino food anywhere but Hawaii. Going home to Hawaii doesn’t happen often enough, so I make my own to get my adobo fix.
I had some chicken thighs handy, so chicken adobo it is.. Here’s my easy as pie chicken adobo recipe…
4 lbs chicken thighs
½ cup soy sauce
½ cup white vinegar
6 cloves chopped fresh garlic
3 bay leaves
1 tsp peppercorns
1 tbsp Sambal
In a large Tupperware mix all of your ingredients and marinate for at least 1 hour...After marinating, put all of the chicken and marinade in a heavy bottom Dutch oven, bring to a boil, then reduce to a simmer and cover… Cook slow and low and stir occasionally for 40 minutes and then take off lid…. The chicken is done when the sauce is nice and thick and the chicken is tender..this should take approx 25 minutes.
I served my adobo with sticky white rice and sautéed kale.. Super yum! x Robyn
SOOOOOO, Robyn made this amazing chicken adobo… I was trying to think of the best way to enjoy this a second time… Then I thought, how could this be any better.. Only by deep frying it of course!! So I shredded it up with rice and let it sit over night in the fridge to coagulate. Then I take them, form them in to croquette’s by doing a three part breading process and dropping them into canola oil at a temp of 375F.. Simple and amazing.. Plus I get to take all the credit for Robyn’s dish now.. ;) Jarrid