Filipino Chicken Adobo

Pumpkin Pie's Mommy's Note:

Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe

• Total Time: 2 hrs
• Prep Time: 2 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 lbs chicken, of your choice (bone-in or boneless)
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/16 teaspoon msg
• 1 large onion, sliced
• 1 cup potato, cubed (optional)
• 2 bay leaves

Directions:

1. Place chicken in a big stock pot.
2. Put in all your ingredients, you don't have to mix, it will mix when it boils.
3. After you add the ingredients, put in enough water to cover the chicken.
4. Bring to a full boil.
5. Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
6. Stir every half hour or so.
7. Let it boil all the way until there is about only 2 inches of water left. This is usually about 45 minutes to an hour.
8. Add the sliced onions and potatoes (optional) and stir.
9. Cook the adobo until there is about and 1 inch of water left (this is about another 30 minutes after the addition of the onions/potatoes) and the chicken has turned brown because of soy sauce.
10. The liquid left in the pot can be used to put on top of cooked white rice.
11. Serve with cooked white rice or my savory garlic fried rice.

Reviews

[Chef #1453229]

i just tried it now, it tastes good. My only comment is that i had opted to leave the potatoes out but since i had already put enough water to cover the chicken i ended up with a lot of stock that i wanted to reduce. SO i ended up putting the potatoes and onion to thicken up the stock. I also excluded bay leaf and still tasted good. Thanks!