Wednesday, February 23, 2011

Filipino Chicken Adobo

I am an Air Force Brat.  I have had the opportunity to experience many cultures and live in different places.  I have to say that the time we spent at Clark Air Force Base in the Philippines were some of the best years of my life.  My 7th grade Philippine Culture Teacher made this for us in class towards the end of the school year.  It is one of my favorite dishes, and easy to make.  This dish reminds me of my home away from home.  I hope you enjoy it as much as I do!


Chicken Legs and Thighs (or half and half chicken and pork mix)
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 tsp paprika
5 bay leaves
4 tbsp of cooking oil or olive oil
2 tbsp cornstarch mixed with 3 tbsp water
Salt and pepper to taste

  1. In a large sauce pan or wok, heat 2 tbsp of oil and sauté the minced garlic and onions.
  2. Add the chicken (and pork) to pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
  3. Remove the chicken (and pork) from the sauce pan and in another pan, heat cooking oil and brown the pork and chicken for a few minutes.
  4. Mix the browned Chicken (and pork) back into sauce pan or wok, add cornstarch dissolved in water to thicken.
  5. Add salt and/or pepper if desired
  6. Bring to a boil then simmer for an additional 5 minutes.
  7. Serve hot with the adobo gravy and rice.

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