Every two weeks, I cook chicken adobo, because everybody in the family likes it, including Anton.
Here’s the recipe I use:
chicken, cut into pieces (I like to use boneless, skinless thighs because the chickens in Canada are very fat!)
equal amounts of soy sauce (reduced sodium) and vinegar
about 3 bay leaves
2 garlic cloves, smashed
3-5 black pepper cloves
2 tablespoons brown sugar
None of the quantities are exact; I don’t measure anymore. Depends on your taste and amount of chicken you’re cooking.
Soak the chicken in the sauce for at least one hour. The longer the better. I always forget to thaw my chicken so I end up marinating for less than 1 hour.
Fry the chicken pieces in a small amount of oil. When all the pieces have been fried, return all chicken pieces to the pan and pour the sauce over them. Let simmer until the chicken is thoroughly cooked.
This makes for a saucy adobo. I don’t know how the others make their adobo dry — do they let the dish simmer until the sauce has been reduced? I find that wasteful. Besides, the girls like pouring the sauce on their rice.
We usually make coleslaw to contrast with the adobo. Isay makes it. Yum!
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