"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Adobo Recipe

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This recipe for Chicken Adobo, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Sumulong
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cut into serving pieces, or choice cuts of breasts, thighs or wings (2 1/2 to 3 lbs)
1 cup vinegar (white or cider vinegar) *
4 cloves garlic, crushed
2 pieces bay leaves
1 1/2 cup water
1 tsp. black pepper
1/4 cup soy sauce *
1 tsp. salt
Vegetable oil
2 tbsp. brown sugar to round off tartness (optional)

*Adjust vinegar and soy sauce to your taste

Directions:
Directions:
1) In a large pot, mix the chicken pieces with the vinegar, soy sauce, garlic and seasonings. Marinate from 1-4 hours in the refrigerator.
2) Add water, bring to a boil and reduce heat. Simmer for 30 minutes or until chicken is cooked, stirring occasionally. Sprinkle with vegetable oil, stir and continue to simmer for a few more minutes, until the sauce glazes the chicken.
3) Serve with rice

Personal Notes:
Personal Notes:
I grew up in the Philippines, so I'd like to share a recipe called "Chicken Adobo" often regarded as the national dish in the Philippines. This is also one of Zachary's favorite dishes.

From Zachary von Behren's Grandma

 

 

 

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