Thursday, June 27, 2013

Chicken adobo

This is on tap for our dinner tonight. It's a recipe my mom made when I was a kid. I honestly don't know of its origins or really care, too much. It is yummy, super easy and I always have to ask her for the recipe (or on the case of to tonight's dinner, twice) so, I decided it was time to document it for myself, which means you get the benefit of having it, too!  I usually serve it with rice (just plain rice), some sort of green veggie, tonight-fresh steamed green beans, and some fruit, for tonight berries. I use low-sodium soy sauce and often decrease the amount by 1/2 a cup.

1. c soy sauce
1 c. Water
1/2 c white vinegar
3 bay leaves
1/4 c chopped onion
Chicken (it's recommended that you use boneless, skinless thighs but I have used breasts, and I've used chicken with bone+skin and it's just fine)

Dump all of that into a large boiler. Now, you will most likely have to add the liquids, onions, and bay leaves in the ratios given several times until the chicken is covered.  In other words, for my 3 chicken breasts tonight I had to use 3 c soy sauce, 3 c water, 1.5 c vinegar, 9 bay leaves and about a cup of onions before I had enough to cover the birds.
Once that has been settled, turn on the stove and let it come to a boil, then turn it down to med-low heat and let it simmer until the chicken is cooked through. Serve with whatever you like. Feel free to throw a splash of the juices/marinade over your rice (should you choose to serve rice).

* this can also be tossed into the crock pot on low for several hours
* this can also be mixed up, tossed into a freezer ziplock with the raw chicken and frozen for a later date.

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