I lived in Yellowknife ,NWT for 6 years after Murray & I got married. While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help! Many of the recipes I have I will share here on this space over time.
A friend of my MIL, who is from the Philippines, gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.
I will post the recipe as she gave it to me. Any questions just ask!
Ingredients
1 regular size chicken (cut into serving pieces)
1/2 cup white vinegar
1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand
1 cup water
6 cloves of garlic, crushed
1 small onion, chopped
salt to taste (1/2 tsp)
black pepper
Procedure:
Place chicken in a medium size pan, put in salt & pepper. Add vinegar, soy sauce, garlic, onions & water.ix throughly. Cover and simmer, oner medium heat. ( do not remove cover until it is boiling). Stir it once in a while to even cooking. Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. Serve hot
*** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.
NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.
Hello. How are you? This looks like a easier adobo, mine never turned out and i tried it, using Pork. I wrote this down for future use. I hope your having a great week end.
Thanks!! All is good here! Let me know if you like this dish!
Looks very tasty 🙂
Looks great! Do you think it would work in a slow cooker?
Probably but I would look for a slow cooker recipe and compare since the liquid reduces in this recipe and in a slow cookers don’t think it does so it might be ‘soupy’ if you compare amounts of liquid you can use this but an appropriate amount of liquid for a slow cooker.. adjusting the seasonings according to the the Amy of liquid so it won’t be too strong in flavour. You can make this recipe in the oven.
Thanks, that’s really helpful. I’ll try looking for a slow cooker version of the recipe. 🙂