Tuesday, August 30, 2011

Filipino Chicken Adobo


At our recent Nationality Dinner, we got the opportunity to try Filipino Chicken Adobo. My husband really enjoyed it, and was chatting up the cook about it. She shared that this was one of her favorite dishes of her mother's, and while she wasn't a big cook, that it was easy enough for her to make it.

When I made it, and let it simmer on the stove for a couple of hours, but maybe the next time I would try a slow cooker. While I don't know exactly how true to the authentic dish this is, it still made a great dinner!

I'm sharing this at Eat at Home's Ingredient Spotlight: Chicken

Filipino Chicken Adobo
recipe adapted from Food Network

2 Tablespoons vegetable oil
4-5 lbs. boneless, skinless chicken thighs (or pork), cut into bite sized pieces
1/4 cup apple cider vinegar
1/2 cup soy sauce
4-6 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
1 teaspoon brown sugar

In a large pot, heat the oil to shimmering over medium-high heat. Brown the meat in batches to brown the outsides of the meat. Once all the meat is browned, return all the meat to the pan, and add the remaining ingredients. Bring to a boil, cover, then lower to the heat, and simmer at least 30 minutes or as much as 4 hours. Serve with steamed rice.

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