its true i tell you, TRUE!!
her nose may be the only thing on her two and a half foot body that she got from me...but i'll take it!
one dish growing up that my mom and grandparents made a lot was chicken adobo.
my mouth is watering just thinking about it.
so very, very good.
i think as far as filipino cuisine goes, americans are most familiar with this dish and lumpia.
serve this chicken over steamed white or brown rice with some of the sauce drizzled over it.
its a crowd pleaser for sure!
yields 4 servings
1 1/2 cups low sodium soy sauce** or low sodium aloha shoyu
1 1/2 cups water
3/4 cup vinegar
4 tablespoons honey (you can substitute with brown sugar if you need to)
4-5 cloves of garlic, minced
3 bay leaves (very key ingredient)
1/2 teaspoon black pepper
3 pounds chicken thighs, with bones or without.
|In a large stock pot, combine soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. While chicken is cooking preheat either the broiler, an outdoor or indoor grill on high heat, grease lightly with oil.|
|Remove chicken from pot and drain on paper towels. Set aside. Discard the bay leaves. Return the mixture to a boil and cook sauce until its reduced to about 1 1/2 cups.|
** if all you have on hand is an american style soy sauce like regular kikkoman, use only 1 cup of it. the taste of this soy sauce compared to filipino or asian soy sauce is very different. you may get a different, very salty taste by using regular kikkoman, so make sure to reduce the amount added, but keep the water amount the same.