We had chicken adobo for dinner last night. It was good, one of the best versions I’ve ever made. Unfortunately, we were all hungry and didn’t get a chance to photograph it before it was all devoured. I ran out of regular soy sauce. When I went to pour some in, all I got was a couple of drops. So I used dark soy sauce instead. I didn’t use as much as I usually do, ’cause I’ve done that before, and it gets too dark, plus the flavor is just slightly sweeter than regular soy. I don’t know why, but it is. So I just put enough to color the dish, and I added salt to season.
I don’t ever measure when I cook adobo, it’s like second nature, and I cook it often when I am tired and want something easy to cook or when I am running short on time and need something cooked fast. Last night, it was both. Plus, I was trying to get dinner over with before 9:00 when Amazing Race 5 started. Actually, my target time was 8:00 as it was premiere night for Gilmore Girls, Jade’s and my favorite show. Anyway, maybe Jade will take a photo of the few pieces of chicken that was left over and post it on here later. Here’s what I did:
1 whole chicken, chopped in pieces
8 cloves of garlic or the whole head if its rather small
1 large onion, sliced
1/4 cup vinegar (I used cider vinegar)
3 tablespoons of dark soy sauce
1 teaspoon (approximately) whole peppercorns
4 bay leaves
1/2 cup of water
add a little more salt to taste
Put everything in a pot large enough to hold them, simmer for about 1 hour or until the juices have reduced and thickened slightly. Done! I just love easy dishes!