Adobo Chicken

Since the school year is coming to an end... I have had no time to post! 

When I went home for Passover, my Filipino nanny from when I was a baby came to visit.  She shared with me her recipe for Adobo Chicken, which she always served with Basmati rice.

Adobo Chicken

1 whole chicken with bones, cut into eighths

5 garlic cloves, whole but smashed

Olive oil

1 tsp ground black pepper

2 dried bay leaves

1 cup soy sauce

1 cup white vinegar

1 whole lemon (cut into 4 pieces)

Rub the lemon and salt into the chicken before sauteing.

Heat enough olive oil to coat the bottom of a large pasta pot (medium temp).  Add all the garlic and cook it until it is lightly browned.  Add the chicken pieces and saute until they are brown on all sides (about 3 minutes per side).  You might have to cook the chicken in batches if all the pieces don't fit in the pan at once.  Place all the chicken pieces in the pot, add the black pepper, bay leaves, soy sauce and vinegar.  Mix everything as well as you can with a large wooden spoon.  Let the chicken in the sauce come up to a boil, then simmer on a lower heat for 25-35 minutes or until the chicken is fully cooked inside.  Add more vinegar or soy sauce until it suits your taste (the sauce should be a bit tangy).

Take the chicken out of the pot with tongs and serve with Basmati rice.  Drizzle some of the cooking liquid over the chicken and rice.