• Chicken Adobo

    The employees at Costco know me….really.  When I was finally added to my husband’s account, I forgot to bring in my driver’s license.  The worker said, “Eh…we know you, you don’t need it.”  They say things to my children like, “Wow!  You’re getting so big!”  We buy most things there and for good reason.  Costco is a fantastically run business with great products.  Yesterday, I found the most adorable cookbook.  It’s called The Asian Grandmothers Cookbook and was written by someone right here in the Seattle area.  It features recipes and life stories from real Asian grandmothers.  My favorite part:  at the end of some of the recipes, there is a cooking tip from the grandmother called “Grandma Says.”  It almost makes me feel like I’m in their kitchen and they’re teaching me how to cook.

    I’ve made this dish from the Philippines before.  Don’t let the thought of vinegar turn you off to this recipe.  People marinate in Italian dressing all the time which is made mostly of….oil and vinegar!  Super easy, super delicious.  Give it a try and check out the Asian Grandmother’s website and Facebook page.

    Chicken Adobo (Vinegar-Braised Chicken)


    • 1 cup cane vinegar or distilled white vinegar
    • 1 cup water
    • 6 cloves garlic, smashed
    • 2 bay leaves
    • 1 1/2 teaspoons black peppercorns, crushed
    • 4 to 5 pounds chicken pieces, preferably dark meat
    • 3/4 cup soy sauce
    • 3 tablespoons vegetable oil
    • chopped green onions for garnish


    In a large pot or Dutch oven, mix together the vinegar, water, garlic, bay leaves and black peppercorns.  Add the chicken.  Bring to a boil over high heat.  Reduce the heat to medium.  Cover and simmer for 20 minutes.

    Add the soy sauce and stir to coat the chicken evenly.  Cover and simmer for another 20 minutes, or until the chicken is cooked through.  Using tongs, transfer the chicken to a plate, shaking off as much excess liquid as possible.  Pat the pieces dry with paper towels.  Discard the bay leaves.  Skim the fat from the sauce and set aside.

    (This step is totally optional and I personally just skip it and eat up!)  In a large skillet, heat the oil over high heat until very hot but just before smoking.  In batches, add the chicken and pan-fry until crisp and browned evenly on both sides, 2 to 3 minutes on each side.  Add the reserved sauce and stir for a few minutes while scraping up the brown bits at the bottom of the pan.  Simmer over low heat until reduced slightly, about 10 minutes.  Transfer the chicken to a rimmed platter, pour the sauce over, and scatter with green onions.

    Variation:  Add coconut milk to the adobo, either right at the beginning or at the end when the cooking is done.

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