Last weekend I took on my biggest culinary challenge ever. I decided that I was going to make Adobo for Joey's mom. I have been trying to cook for her lately; and, besides cupcakes, I have not been very successful. I thought maybe I would try something that I knew she would like - Chicken Adobo. However, there was a slight problem - I had never even had Adobo, much less made it! Add to that the fact that I was making it for a native of the Philippines and a fussy one at that!
So off to the internet I went searching for just the right recipe. The problem was I had no idea what the right recipe was. Some recipes I knew were wrong right off the bat. I was pretty sure cooking sherry and coconut milk were not in the mix. Finally, I found one that seemed right enough on Recipezaar. Even better it was a slow cooker version. It turns out Adobo isn't really that hard. It's just a few ingredients. The hard part is getting the proportions right. I made a few modifications (not many) and came up with this recipe. So, how did it turn out? Well, Joey loved it, but then again he loves almost everything I make. I really loved it, too. The chicken was amazingly tender and the seasoning was delicious. So, did the mother-in-law like it? Well, she wants me to make it again, so I will take that as a resounding yes!
- 3-4 lbs chicken (preferably with the bones in)
- 1/2 cup rice vinegar
- 1/2 cup low sodium soy sauce
- 1 cup water
- 2-3 bay leaves, crumbled
- 2 teaspoons peppercorns (whole)
- 4 garlic cloves, crushed
- 1 medium onion, chopped
- 3/4 teaspoon ground pepper
- 2 teaspoons salt (optional, the dish is pretty salty as is.)
- Brown the chicken in a saute pan and transfer to the slow cooker.
- Saute the onions in the same pan and place over chicken.
- Combine all the remaining ingredients in a large bowl then pour over the chicken and onions.
- Allow chicken to marinate for 15 minutes.
- Cook on high for 3 hours (or you can cook on low for 6)
- Serve with white rice.