I made Chicken Adobo and mashed potatoes (at the request of the girls) for dinner tonight.
It was my first time cooking Chicken Adobo, which is a Filipino dish. I saw this recipe in Nami’s Just One Cookbook the other night and since I had all the ingredients plus it was super easy to cook plus I love Apple Cider Vinegar, I emailed the recipe to my own inbox so that I will remember to cook it tonight! Nami is my favorite Japanese recipe blogger. She is a Japanese American and she writes fantastic Japanese recipes with detailed step-by-step instructions and photos.
I adapted Nami’s recipe by reducing the soy sauce and apple cider vinegar and I added Agave Nectar, to suit my kids’ taste buds.
4 chicken thighs with bone and skin. I used 3 boneless thighs with skin and one thigh with bone and skin. That was all I had in my freezer today.
200ml soy sauce
1.5 cups water
200ml apple cider vinegar – I use Bragg’s and have been drinking this for over a decade
1 bulb of garlic, sliced
Freshly ground black pepper
About 1/4 cup of Agave Nectar
Rinse the chicken with water and pat dry with paper towel. Combine all the ingredients for Sauce in a large pot (I used my free pot from Melaleuca). Make sure the pot is big enough so the chicken will not overlap each other.
Bring the sauce to a boil on medium high heat.
Add the chicken and reduce the heat to medium low. Cover and cook for 30 minutes.
Flip the chicken once half way through.
In her recipe, Nami used the broiler to grill the chicken. As our broiler is at hubs’ shop, I used the oven.
Heat up oven and transfer the chicken into the oven. I placed the chicken on an oven tray lined with aluminum foil. I used a kitchen paper and dabbed some oil on it and rubbed it on the aluminum foil, so that the chicken will not stick to the foil.
Grill the chicken for 3-4 minutes on each side. Keep an eye on the chicken so it does not burn.
Meanwhile turn up the stove to high and reduce the sauce until it thickens (Be careful not to burn) – I skipped this step. Read below why I skipped it.
Serve the chicken on a plate and keep the extra sauce in a small bowl. Brush/pour the sauce right before you serve.
I kept the cooled down sauce in a pot and kept it in the fridge. With the left-over sauce, I am going to make another round of Chicken Adobo next week as the kids LOVED this AMAZING dish!
The chicken thighs sizzling in the pot of soy sauce, apple cider vinegar and garlic slices. The aroma from the pot was HEAVENLY! The kids just couldn’t help running into the kitchen to inhale the aroma and to check out the chicken.
Here they are, enjoying their delish Filipino Chicken Adobo with homemade mashed potato. Cass and Alycia helped to make the mashed potato. My mashed potato is another appetizer that is very easy to prepare. All you need are potatoes, fresh milk, pepper and salt. Mash up the potatoes, mix everything together and enjoy!
Here is another very easy to prepare dish – free from oil splatter and using just a few ingredients. You can make more sauce and store it in the refrigerator so that you can easily prepare this dish again on days when you are running busy. Happy trying!
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