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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe Ingredients:
2 lbs chicken, of your choice (bone-in or boneless) |
3/4 cup soy sauce |
1/4 cup vinegar |
1/2 teaspoon garlic powder |
1/8 teaspoon pepper |
1/16 teaspoon msg |
1 large onion, sliced |
1 cup potato, cubed (optional) |
2 bay leaves |
Directions:
1. Place chicken in a big stock pot.
2. Put in all your ingredients, you don't have to mix, it will mix when it boils.
3. After you add the ingredients, put in enough water to cover the chicken.
4. Bring to a full boil.
5. Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
6. Stir every half hour or so.
7. Let it boil all the way until there is about only 1 inch of water left. This is usually about an hour to an hour and a half.
8. The liquid should be almost gone, but enough to have to pour over rice. The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
9. Add the sliced onions and stir.
10. Cook for only 5 min just enough for the onions to turn soft.
11. *If adding potatoes then you need to cook for about 30 minutes until potatoes become tender, but do not add the onions at the same time. Add the onions when the potatoes have about 5 minutes left to cook.
12. Serve with cooked white rice or my savory garlic fried rice.
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