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Cookbook:Adobo

Cookbook | Recipe Index

Introduction

One of my favorite Filipino dishes, this is quickly and easily prepared stove top or can be made in a crock pot for a more traditional version. I generally do not use a recipe for this dish, but rather change the proportions depending on my mood that evening. This recipe's mutability is its finest feature, so feel free to use this recipe as a basic guild line.

Ingredients

• 4 Chicken Thighs (This is the only "must have" breast just doesn't taste and feel as good!)
• 8 tsp Apple Cider Vinegar
• 8 tsp Soy Sauce
• 1 tbs Black Bean Paste
• 2-3 Bay Leaves
• 1 tbs Sugar (More traditional with, just fine without)
• 1 finely chopped onion
• 4 finely chopped cloves of Garlic
• 8 Small Potatoes Chopped into even sized chunks

Preparation

1. First do all of your chopping and what not. I like small cubes of chicken, some people like whole thighs. Whole thighs work great for sandwiches the next day. Have everything laid out so you can put it in as you are ready.
2. Second, sear your chicken in a hot, deep frying pan or pot, no oil. Brown the thighs nice on all sides, but don't worry about cooking them through, this is basically just for taste and texture.
3. Turn down the heat and add some oil and your onions and garlic. When these soften, quickly add vinegar, soy sauce and water to prevent burning. Burnt garlic tastes bad!
4. Add the rest of the ingredients and enough water to cook them and place lid. Remove lid when potatoes are done, and cook down sauce to desired thickness.

Serve over rice.