Chicken Adobo Revamped
Yum, yum, yum... the sweet & savory smell of adobo captivates the very core of me and brings me back to being a kid sitting on the kitchen bar stool with my feet dangling as I eat one of my ultimate childhood comfort foods, chicken adobo.
Adobo has got to be one of the most beloved dishes for most Filipino households. The key ingredient for adobo are vinegar, soy sauce, garlic, bay leaves and black peppercorns. With having the key ingredients on hand your options are limitless as to what kind of adobo you can make. Knowing the base ingredients is just a starter point to other variations of adobo you can make and try. The great thing about adobo is that it only gets better and tastier from the day it is first made.
The adobo I made here today is made by using chicken thighs. I've been under the weather so the method in which I made this chicken adobo is wickedly simple. It's made exactly in the same method I would cook any meat in a crockpot. I keep stirring to a bare minimum! I really don't measure anything either and really rely on the eye-ball method. I didn't have regular vinegar either so I used what I had on hand, which was Japanese sushi rice vinegar. I also prefer to use only Kikkoman brand soy sauce(it's the only brand I really like). Sometimes I prefer to use apple cider vinegar instead of regular distilled vinegar too. I believe they key to making adobo taste great depends on how many bay leaves you use. Over time, I've found that the more bay leaves I've used; the flavors come out even more. Below is a rough guesstimate as to my own version of the chicken adobo I made here. Honestly this is ONLY ONE of the many ways I like to make my childhood food. More to follow.
Aloha's Chicken Adobo Revamped
1 pkg. of chicken thighs(2-3lbs. or about 10-12 pieces)
1/2 cup Kikkoman soy sauce
1/4 cup vinegar
1 1/2 cup water
3-4 bay leaves
2-3 crushed, minced garlic
1 lb. of baby carrots
1/2 of red bell pepper sliced
2-3 stalks of green onions chopped
garlic powder(optional)
salt & pepper
1. Place chicken thighs in the pan you are planning to cook the meat in. You can season both sides of the chicken right there on the pan. Add the soy sauce, vinegar, water, garlic, bay leaves. Let the meat come to a boil.
2. Add baby carrots into the pan. Once the meat comes to a boil, lower the heat and let the meat simmer, covered for 45 minutes to an hour. Stirring the meat occasionally.
3. Add the sliced red bell pepper (10 minutes before serving) and garnish with chopped green onions. Serve with hot rice.
Adobo has got to be one of the most beloved dishes for most Filipino households. The key ingredient for adobo are vinegar, soy sauce, garlic, bay leaves and black peppercorns. With having the key ingredients on hand your options are limitless as to what kind of adobo you can make. Knowing the base ingredients is just a starter point to other variations of adobo you can make and try. The great thing about adobo is that it only gets better and tastier from the day it is first made.
The adobo I made here today is made by using chicken thighs. I've been under the weather so the method in which I made this chicken adobo is wickedly simple. It's made exactly in the same method I would cook any meat in a crockpot. I keep stirring to a bare minimum! I really don't measure anything either and really rely on the eye-ball method. I didn't have regular vinegar either so I used what I had on hand, which was Japanese sushi rice vinegar. I also prefer to use only Kikkoman brand soy sauce(it's the only brand I really like). Sometimes I prefer to use apple cider vinegar instead of regular distilled vinegar too. I believe they key to making adobo taste great depends on how many bay leaves you use. Over time, I've found that the more bay leaves I've used; the flavors come out even more. Below is a rough guesstimate as to my own version of the chicken adobo I made here. Honestly this is ONLY ONE of the many ways I like to make my childhood food. More to follow.
Aloha's Chicken Adobo Revamped
1 pkg. of chicken thighs(2-3lbs. or about 10-12 pieces)
1/2 cup Kikkoman soy sauce
1/4 cup vinegar
1 1/2 cup water
3-4 bay leaves
2-3 crushed, minced garlic
1 lb. of baby carrots
1/2 of red bell pepper sliced
2-3 stalks of green onions chopped
garlic powder(optional)
salt & pepper
1. Place chicken thighs in the pan you are planning to cook the meat in. You can season both sides of the chicken right there on the pan. Add the soy sauce, vinegar, water, garlic, bay leaves. Let the meat come to a boil.
2. Add baby carrots into the pan. Once the meat comes to a boil, lower the heat and let the meat simmer, covered for 45 minutes to an hour. Stirring the meat occasionally.
3. Add the sliced red bell pepper (10 minutes before serving) and garnish with chopped green onions. Serve with hot rice.