Chicken Adobo

The recipe calls for bone-in chicken but sometimes I use boneless chicken thighs. Or sometimes I use 8 bone-in chicken thighs. If you want to use chicken legs have some other meat in there as well since the legs do not have much meat on them. This Chicken Adobo is cooked for a long time & the meat falls off the bone. I do think that the bones add flavor and also when my friend made this using a whole chicken cut up into serving size pieces  that was the way her family had always made this dish.

This Chicken Adobo takes approx 1 1/2 hours to cook

I will post the recipe just 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

Method 

1. Place chicken in a medium size pan, put in salt & pepper.
2. Add the vinegar, soy sauce, garlic, onions & water. Mix  throughly.
3. Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
4. Simmer until chicken meat is tender and the liquid has practically evaporated & the meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
5. Serve hot with rice

 When the chicken is cooked taste & adjust the seasoning *** 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. Add the sugar & continue to simmer until the sugar dissolves 

 NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.