Thursday, September 20, 2012

Chicken Adobo

 Chicken Adobo is a family favorite that's served at least once a week around here. I love it because the kids willingly clean their plates, and because it is so easy to prepare. Start to finish it only takes about half an hour to throw together. But the best part about it is that it involves no planning or creativity. I always keep the few ingredients on hand, so when life gets crazy I know I always have one meal in the bank.

So, here's what you'll need: soy sauce, red wine vinegar, brown sugar, garlic, and bay leaves

Get your pot and put in the brown sugar and garlic

 Then add the bay leaves and red wine vinegar. The ratio of soy to vinegar is pretty delicate--use an exact 1/3 measuring cup

Then add the soy sauce

Now you can throw in the chicken thighs. I use frozen chicken because I just don't like touching raw meat (ewww, germs) and because it's easier to keep on hand, but feel free to use fresh chicken thighs. Bone in is fine too, just make sure it is skinless or the final dish will end up greasy. Costco has the best skinless boneless chicken thighs (I love Costco). One more note, do not use white meat, trust me on this one, it will turn out tough and salty (like a dry booger)

Once everything is in the pot turn up the heat to medium high (around 7/8 on an electric stove) and cover. You want the heat fairly high for this dish--it makes the dark meat more tender. Now you can start your rice (if you're doing brown rice you should start it before the chicken)

Rotate the pieces after it starts simmering

Flip, flip, flip the chicken every 10 minutes or so

When the rice is done, check  to make sure all the pieces are cooked thoroughly, if anything is still pink put the raw pieces on the bottom and cook for another 10 minutes, or until done. If you're not in a rush to get dinner on the table, you can turn the heat down to medium (5) and let it simmer for a while (no longer than an hour). This dish is totally adaptable to your needs

 When the chicken is cooked thoroughly, turn off the heat and steam your veggies.

All done!



  • 2 Tbs brown sugar
  • 1 tsp garlic
  • 3 bay leaves
  • 1/3 cup red wine vinegar
  • 2/3 cup soy sauce
  • 6-8 skinless chicken thighs
  1. Place brown sugar, garlic, bay leaves, red wine vinegar, soy sauce and chicken in large pot on high heat
  2. Rotate chicken every 10 minutes until done, about 30 minutes

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