Carmelita's Chicken Adobo
- Ready In:
- 3 -4 skinless chicken drumsticks (can also use 2 drumsticks and one breast cut up)
- 2 large garlic cloves
- 6 tablespoons soy sauce (La Choy is gluten free)
- 2 tablespoons vinegar
- Mince garlic cloves (use four if they are small) and add to a medium sized sauce pan. Add soy sauce (La Choy is gluten free), vinegar and pepper to taste.
- Drop in chicken so it lies in one layer and bring to a simmer over medium heat. Reduce heat to medium-low and simmer covered for 30 minutes, turning about 3-4 times. Just be sure that you watch it and make sure that heat is not too high or the sauce will boil away.
- Serve with lots of white rice and veggies.
Questions & Replies
Got a question? Share it with the community!
I made two batches of this to feed my family of six. I only like chicken breast so I threw mine in on the second batch. I forgot to take the skin off the first batch but they seemed to like it both ways. I served it with brown rice and broccoli. We all poured the remaining sauce over our rice. We didn't find it to be too salty. I used La Choy soy sauce and some Marukan rice vinegar. It actually reminded me of my mothers chicken rice and gravy only her sauce is usally thicker and a lite brown I have tried to recreate hers several times with no luck. This will be one of my new favorite quick dishes. Thanks for a great recipe!
RECIPE SUBMITTED BY
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.