chicken adobo… so good

chicken adobo

I’m still loving This is a Cookbook. Sure this is only the second recipe I’ve made from the book, but I’ve been known to get my hands on a new cookbook, try one recipe, and never pick it up again. Add to that I’ve got a list of more recipes I want to try. This one is chicken adobo. If you know much about me in real life, then you might wonder how it’s possible I’ve never made it before. Yes, there was the bacon pork adobo, but that’s entirely different. In fact, in terms of Filipino cuisine, I don’t exactly know what “adobo” means, except that “adobo anything” tends to taste really, really good.

chicken adobo

This recipe by Max and Eli Sussman can’t get much simpler. Tamari (I used gluten-free of course), vinegar, chicken thighs, garlic, peppercorns, bay leaves — the only trick is patience (and that you’ll probably want to double or triple the recipe and invite good friends over for dinner). You have to cook the dish for about 1 1/2 hours to get the chicken so tender, it’s falling off the bone. Totally worth it. Then serve over rice. I roasted some broccoli with garlic and tossed it with a bit of lemon juice for a complete meal. How tasty was it? Let’s just say I might make it again this coming weekend. Thanks to the publisher for the complimentary copy of the book.

13 thoughts on “chicken adobo… so good

  1. I have never tried (tasted Adobo)…I live not that far from LA…so, maybe next time I will try out a Filipino restaurant.

  2. Did your receipe not call for soy sauce…. that & vinegar are main ingredients of adobo. Chicken wings with the tip cut off & two pieces seperated are also good to use for adobo. Try serving with cole slaw to offset the saltiness. Yum!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s