Tuesday, November 24, 2009

The Chuckwagon: Chicken Adobo, Filipino Style

When one is terminally short of cash, one is always on the lookout for cheaper ways to do things. Thus it is with cooking.

Being stony broke forces one to become rather creative when it comes to food. One must use cheaper cuts of meat, more spices and different cooking methods. I find it to be rather an interesting challenge.

Let's see how little I can spend and still eat well?

That's why I love when I come across recipes like this one. It is cheap (you probably have most of this stuff sitting around), flavorful, aromatic and easy to make.

You might think that adobo would be a dish from the Spanish speaking world, and you'd be sort of right. The Spanish ruled the Philippines for hundreds of years, so something was bound to rub off besides the love of plaster statues of saints.

Adobo, in the Filipino context, refers not so much do a dish but to a method of preparation, which you will see below.

As with any recipe, alter the amounts or ingredients to suit your tastes. Some might like it sweeter, others tangier, others with more, less or different vegetables or meats. It's all up to you. That's another great thing about this recipe: flexibility.

  • 1/2 lb. boneless, skinless chicken thighs, cut into pieces
  • 2-3 garlic cloves, minced
  • 1/2 medium onion, sliced
  • 1/4 c. soy sauce
  • 1/3 c. vinegar
  • 2 tsp. sugar
  • 1 bay leaf
  • 1 c. water
  • Black pepper to taste


  • Mix all ingredients in medium-sized pot. Stir and let sit for 5-10 minutes
  • Cover and cook on medium heat for 30-40 minutes or until chicken is done
  • After about 20 minutes, check the level of liquid in the pot. Add more soy sauce or water as needed.
  • Great over white rice.

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