Sunday, March 20, 2011

Chicken Adobo

Years ago I was quite interested in a coworkers lunch. It had a salty, vinegary, peppery yummy smell. His wife turns out was Phillipino and he was eating Adobo. The official definition is marinated meat and veggies in vinegar and spices.

Here is how I make my Adobo.

chicken thighs on the bone skinned and cut off the excess fat
White wine vinegar (one whole bottle)
low sodium soy sauce
pepper-large grind and lots of it
bay leaf

brown the chicken thighs on both sides in a dark nonstick pan with high sides
liberally pepper both sides of the chicken
add 3/4 of the bottle of white wine vinegar
sprinkle soy sauce in til the vinegar turns a nice brown color
water to "ALMOST" cover the chicken thighs
add bay leaf (take out prior to eating)
cook until the liquid has reduced to a nice thickness-turn thighs occasionally
Tonight, I added a couple pats of butter at the end to thicken up the sauce and it was a fabulous addition.

serve over short grain rice with green veg (roasted broccoli is my favorite)
Add a bit of the sauce to the rice and you have a delicious dish

Thank you coworker from long ago.

fyi-Danielle's friend who has adobo often enjoyed it.

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