I have a rule in the kitchen that I do only keep ingredients in the fridge that I intend to use for the week. So as I was trying to do a cleanup of my fridge, I saw that there are still a lot more chicken thighs. Thus, today, I decided to cook two different chicken dishes. One of them is Chicken Adobo.

Chicken Adobo is another filipino favorite and it’s usually a staple in everyone’s menu. I, however, intend to try as much dishes as possible. I intend to blog every single successful dish that I cook up. I couldn’t eat pork yet (because of my dental braces) so I’m glad that I can chew chicken meat with my braces so this is good!

I like Chicken Adobo to have a lot of sauce so I put 2 cups of water (double from usual). Some of you might prefer less sauce so you can lessen the water & the spices in this recipe.

Chicken Adobo

Course Main Course

Servings 6 people

Ingredients

4 tbsp soy sauce
5 cloves garlic
1 kilo chicken thigh cut into small pieces
2 tbsp olive oil
2 cups water
1 large potato cut into big cubes
4 pieces bay leaves
1/2 tsp whole peppercorn
3 tbsp vinegar
1 tbsp white sugar
salt to taste

Instructions

Marinade chicken with soy sauce and garlic. (I use a 9-minute marinator so it’s pretty quick for me. If you don’t have the gadget, you can just marinate the chicken for 2 hours).
In a wok, add cooking oil and put the wok into medium heat.
Add marinated chicken and water. Bring to a boil.
Add bay leaves, whole peppercorn and potatoes. Simmer for 30 minutes.
Add vinegar. Stir and cook for 10 minutes.
Add sugar and salt to taste.
Serve and enjoy!