Adobo Chicken (Philippine boiled chicken)

1 whole cut up chicken
2 cups soy sauce
1/2 cup vinegar
1 - 2 cups water
2 - 4 cloves of garlic (chopped or whole - peeled)
4 bay leaves
peppercorns (or ground black pepper, if you prefer)

Add all into large pot, cover & boil. Reduce heat a bit and cook till the chicken is almost done. Remove lid and allow to cook till done. The meat should be very tender. Remove bay leaves and serve.

Notes: Excellent with steamed rice. Try pouring some juice over steamed rice as well. Recipe came from my mom. This recipe is very flexible, experiment with the measurements to your taste. I used to use much more liquid when I first started cooking this and as I got more comfortable and experienced I was able to use less. Boneless, skinless, chicken breast can be used, but I prefer the taste and tenderness of chicken on the bone. Also this can be a great over night marinade for grilled chicken, basting while grilling as well.

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Adobo Gulay (Philippine Vegetables)

1 medium or large eggplant (aubergine) cut into cubes
Fresh green beans with tips snapped off (as many or little as you like)
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water
black pepper to taste
4 bay leaves
3 garlic cloves peeled

Cook all ingredients together in skillet, stirring occasionally, till done. Remove bay leaves and garlic cloves. Serve with rice.

Notes: Measurements are all approximate. Experiment to your tastes. Recipe came from my mom.

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